Cranberry Tart Pie
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Wash and pick over the cranberries.
Stew them in a little water until they burst and become soft.
Sweeten the cranberries with sugar and mash them smooth, if desired.
Assemble and bake
Line pie plates with thin puff pastry.
Fill the pastry with the cranberry mixture and lay strips of pastry across the top.
Bake in a moderate oven at 350°F (175°C) until golden.
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 fruit base that softens and thickens into the filling when stewed.
- Sugar
- Sweetens the tart cranberries and balances their acidity.
- Puff pastry
- Forms the flaky, crisp crust that encloses and tops the filling and browns in the oven.
The step that matters
Stewing the cranberries until they burst. Cranberries must cook until their skins split and the pectin releases, so the filling thickens properly. Under-stewed berries leave a watery, firm filling that can soak the pastry.
“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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