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Dessert

Barberry Tartlets

Barberry tartlets filled with barberries cooked in sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Barberry Tartlets

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the barberries

  1. Remove the stalks from the barberries.

  2. Place the barberries and sugar in a jar.

  3. Put the jar in a saucepan of boiling water or a slow oven and cook until tender.

Bake the tart shells

  1. Line 1 large or 2 medium tart tins with the short crust paste.

  2. Fill the tins with rice or crusts of bread in buttered papers.

  3. Bake in a brisk oven until crisp.

Fill and serve

  1. Once cooled, fill the tarts with the prepared barberries and syrup, and serve.

Recipe from a historical cookbook (Internet Archive).

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

Short crust paste
Forms the crisp, sturdy shell that holds the filling.
Barberries
Provide the tart flavour and the fruit filling once cooked until tender.
Moist sugar
Sweetens the barberries and helps draw out their syrup during cooking.

The step that matters

Baking the tart shells blind until crisp. The rice or bread weights hold the pastry flat while it sets, and the brisk oven dries and firms the crust. Without this, the shell can shrink, puff or stay soggy under the filling.

“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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