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 saucepan until soft, adding sugar to taste while cooking.
Mash the cranberries until 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.
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 body and bulk of the filling, softening as they stew.
- Sugar
- Adds sweetness that balances the cranberries' sharp tartness.
- Puff pastry
- Forms a flaky, crisp crust that holds the filling and browns in the oven.
The step that matters
Bake until golden. The filling is wet, so the pastry can turn soggy if it is underbaked. Baking until the pastry is fully golden sets and crisps the crust.
“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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