Cranberry Tart Pie
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Wash and pick over the cranberries.
Stew the cranberries in water just to cover them until they burst and soften.
Sweeten the cranberries with sugar.
Mash them smooth, or leave them unmashed if preferred.
Assemble and bake
Line pie plates with thin puff pastry.
Fill the pastry-lined plates with the cranberry mixture.
Lay strips of pastry across the top.
Bake in a moderate oven at 350°F (175°C) until golden.
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
- Fresh cranberries
- Provide the tart, fruity filling that softens and thickens when stewed.
- Sugar
- Sweetens the tart cranberry filling and balances its acidity.
- Puff pastry
- Forms the flaky crust that lines the plates and covers the filling.
The step that matters
Stewing the cranberries until they burst. Cranberries must be cooked until their skins split and the pulp softens, which releases pectin and lets the filling set. Undercooked berries stay firm and give a watery, uneven 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.
More cranberry tart recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.