Cranberry Tart
Ingredients
Directions
Prepare the filling
Wash and pick over the cranberries.
Put them in a saucepan with a little water and simmer until they burst and soften.
Run the mixture through a colander to remove the skins and sweeten to taste.
Assemble and bake
Fill the pastry shells with the cranberry mixture and cover with a cross-bar of pastry.
Bake until the pastry is 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
- Fresh cranberries
- Provide the tart flavour and the bulk of the filling once simmered and strained.
- Sugar
- Sweetens the tart cranberry filling to taste, balancing its acidity.
- Pastry shells
- Hold the filling and form the crust that bakes golden around it.
The step that matters
Simmering the cranberries. Simmer only until the berries burst and soften. Cranberries contain a lot of pectin, so overcooking can make the mixture stiff and dull in flavour once cooled.
“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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