Cranberry Tarts
Ingredients
Directions
Make the filling
Stew the cranberries with sugar and just enough water to melt the sugar.
Once done, set the mixture aside to cool.
Assemble the tarts
Make shells from 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 flavour and bulk of the filling, softening into a thick fruit mass as they stew.
- Sugar
- Sweetens the tart cranberries and helps the fruit thicken into a spreadable filling as it cooks.
- Puff pastry
- Forms the crisp, flaky shells that hold the filling.
The step that matters
Let the cranberry mixture cool fully before filling the shells. Warm filling melts the butter layers in puff pastry, making the shells greasy and soggy instead of flaky and crisp. Cooling keeps the pastry structure intact.
“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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