Barberry Tart
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Preheat the oven to 350°F (175°C).
In a dish lined with pastry, layer ¾ pound of barberries and 6 ounces of sugar alternately.
If the barberries are not quite ripe, add an additional 2 ounces of sugar.
Pour 3 tablespoons of water over the layered fruit and sugar.
Bake the tart
Cover the tart and bake for 30 minutes.
Mix the fruit and sugar together.
Line a shallow tin pan with thin crust and place the mixture inside.
Place strips of pastry across the top instead of a cover.
Bake it uncovered.
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
- Barberries
- Provide the tart fruit that forms the body and flavor of the filling.
- Brown sugar
- Sweetens the tart and draws juice out of the fruit, adding depth of flavor.
The step that matters
Covering, then baking uncovered. The covered bake traps steam so the barberries soften and release juice. Baking uncovered lets that juice thicken and reduce, and lets the pastry top brown. Skipping the uncovered stage leaves a wet, pale tart.
“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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