Cranberry Tart
Ingredients
Directions
Make the filling
Bring cranberries and boiling water to a boil.
Cook gently, stirring frequently, and mash the berries for about 1½ hours.
Remove from heat and stir in sugar to taste.
Assemble and bake
Line a pie dish with flaky pie crust.
Pour the cranberry mixture into the crust.
Place strips of crust in a lattice over the top and arrange the edge neatly.
Bake for about 15 minutes.
Brush the top of the crust with a mixture of egg yolk and milk.
Return to the oven until nicely browned.
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 filling's bulk and tart flavor, thickening as they cook and break down.
- Sugar
- Sweetens the tart and balances the sharp acidity of the cranberries.
- Egg yolk (in the method)
- Promotes browning on the crust top when brushed on before the final bake.
- Flaky pie crust
- Forms the structure and fat-rich, flaky base and lattice top that hold the filling.
The step that matters
Cooking the cranberries until they mash down. Cranberries are high in pectin and natural acid; cooking them long enough breaks down the skins and pulp so the filling thickens and sets. Stirring frequently prevents scorching on the bottom of the pan.
“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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