Cranberry Tart
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.
Make the filling
Stew the cranberries in a pot until soft.
Sweeten to taste while stewing.
Mash the cranberries smooth, or leave them whole if preferred.
Assemble and bake
Line a pie plate with thin puff pastry.
Fill the pastry with the cranberry mixture.
Lay strips of puff pastry across the top.
Bake in a moderate oven at 350°F (175°C) until golden brown.
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's main filling, softening into a tart, jammy base when stewed.
- Sugar
- Sweetens the tart and balances the cranberries' natural sourness.
- Puff pastry
- Forms the crisp, flaky crust and top that bakes golden brown.
The step that matters
Bake until golden brown. Puff pastry relies on steam from its butter layers to rise and flake. Baking in a properly heated oven until golden ensures the crust is fully cooked and crisp, not pale or soggy under the moist cranberry filling.
“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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