Cranberry Tart
Ingredients
Directions
Make the cranberry filling
Bring cranberries and boiling water to a boil.
Cook gently, stirring frequently.
Mash the berries for about 1 hour.
Remove from heat and stir in sugar to taste.
Assemble the tart
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.
Arrange the edge of the crust neatly.
Bake and finish
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 body and natural acidity, and thicken as their pectin sets when cooked and mashed.
- Sugar
- Adds sweetness that balances the sharp tartness of the cranberries.
- Flaky pie crust
- Forms the structure that holds the filling, and its fat layers give a crisp, flaky texture.
The step that matters
Cook gently, stirring frequently. Cranberries thicken as their pectin releases and the mixture reduces. Stirring often prevents the bottom from scorching and keeps the filling smooth rather than lumpy or burnt-tasting.
“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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