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Dessert

Cranberry Tart Pie

A puff pastry pie filled with stewed cranberries sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cranberry Tart Pie

Oven, in the book's wordsA moderate oven

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

  1. Wash and pick over the cranberries.

  2. Stew them in a pot with enough water to cover them until they burst and become soft.

  3. Sweeten the cranberries with sugar and mash them smooth, or leave them whole if preferred.

Assemble and bake

  1. Line pie plates with thin puff pastry and fill them with the cranberry mixture.

  2. Lay strips of pastry across the top.

  3. Bake in a moderate oven at 350°F (175°C) until golden.

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

Cranberries
Provide the tart flavour and the bulk of the filling once stewed and softened.
Sugar
Sweetens the tart cranberries and balances their acidity.
Puff pastry
Forms the flaky crust that encloses and tops the filling.

The step that matters

Stewing the cranberries until they burst. Cranberries must soften fully so their pectin and skins break down into a cohesive filling. Undercooked berries stay firm and can make the filling watery or uneven once baked.

“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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