Barberry Tart
Ingredients
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).
Place in a shallow pan.
Assemble the tart
In a dish lined with pastry, layer the barberries and sugar alternately.
Mix the fruit and sugar together.
Pour the water over the layered fruit and sugar.
Cover with pastry and bake for 30 minutes.
Top with pastry bars.
Bake
Bake until done.
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's tart, fruity flavour and the bulk of the filling.
- Fine brown sugar
- Adds sweetness that balances the barberries' sharp acidity and helps form a syrup.
- Pastry
- Forms the lining and top crust that hold the filling in during baking.
The step that matters
Bake until done. The record gives no time or visual cue for doneness. The pastry should be golden and the fruit bubbling and thickened, since underbaking leaves a runny filling and soggy base.
“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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