Name: Barberry Tart
Ingredients: ¾ pound barberries, stripped from their stalks; 6 ounces fine brown sugar; ½ cup water; pastry for tart crust

Barberry Tart

Ingredients

¾ pound barberries, stripped from their stalks
6 ounces fine brown sugar
½ cup water
pastry for tart 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).
In a dish lined with pastry, layer the barberries and sugar alternately.
Pour the water over the layered fruit and sugar.

Cover and bake

Cover with pastry and bake for 30 minutes.

Mix and top

Mix the barberries and sugar together.
Place the mixture in a shallow pan.
Top with pastry bars instead of a full cover.

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 main fruit flavour and a tart, sharp taste.
Fine brown sugar: Sweetens the fruit and draws out juices to form a syrup.
Pastry: Forms the structure that encloses the filling and bakes to a crisp crust.

“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.