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

Barberry Tart

Ingredients

¾ pound barberries, stripped from their stalks
6 ounces fine brown sugar
3 tablespoons water
Pastry for lining the dish

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 the tart

In a dish lined with pastry, layer the barberries and sugar alternately.
Pour the water over the layered fruit and sugar.
Cover the tart 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's main fruit flavour and tartness.
Fine brown sugar: Sweetens the barberries and draws out juice as it dissolves.
Pastry: Forms the crust that holds the layered fruit and sugar.

“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.