Name: Barberry Tart
Ingredients: ¾ pound barberries, stripped from their stalks; 6 ounces fine brown sugar; 3 tablespoons water; pastry for the crust

Barberry Tart

Ingredients

¾ pound barberries, stripped from their stalks
6 ounces fine brown sugar
3 tablespoons water
pastry for the crust

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 350°F (175°C).

Assemble and bake

In a dish lined with pastry, layer ¾ pound of barberries and 6 ounces of sugar alternately.
Pour 3 tablespoons of water over the layers.
Cover with pastry and bake for 30 minutes.

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

Barberries: Provide the tart, sour fruit that forms the filling's main flavor.
Sugar: Sweetens the tart barberries and balances their sourness.
Pastry: Forms the base and top that enclose the fruit and hold its juices.

“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.