Cranberry Tart Pie
Ingredients
Directions
The book says “a moderate oven”. The 350°F 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 enough water to cover them until they burst and soften.
Sweeten the cranberries with sugar and mash them smooth, if desired.
Assemble and bake
Line pie plates with thin puff pastry.
Fill the pastry with the cranberry mixture and lay strips of pastry across the top.
Bake in a moderate oven (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
- Cranberries
- Provide the tart fruit that cooks down into the filling, supplying most of the pie's flavour and bulk.
- Sugar
- Sweetens the tart cranberries, balancing their acidity.
- Thin puff pastry
- Forms the crust and top layer, and browns in the oven as it bakes.
The step that matters
Stewing the cranberries until they burst. Cranberries must cook long enough for their skins to split and pectin to release, so the filling thickens and softens. Undercooked berries stay firm and can leave the filling loose or grainy.
“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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