Cranberry Tarts
Ingredients
Directions
Make the filling
Stew the cranberries with sugar, using 1 pound of sugar for every pound of fruit, adding just enough water to dissolve the sugar.
Once cooked, set the mixture aside to cool.
Assemble the tarts
Make shells using puff pastry and fill them with the cooled cranberry mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavor and the fruit body of the filling as they break down while stewing.
- Sugar
- Balances the cranberries' tartness and helps the fruit thicken into a set filling as it cooks.
- Puff pastry
- Forms a flaky, crisp shell as its layers of fat and dough puff and brown in the oven.
The step that matters
Stewing the cranberries with sugar. The sugar and cranberries must cook long enough for the fruit to soften and thicken. Undercooked fruit stays runny and can soak the pastry, so the filling needs to be fully cooked before cooling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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