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 strainer to remove the skins.
Sweeten to taste.
Assemble and bake
Fill the pastry shells with the cranberry mixture.
Place a crossbar of pastry over the top.
Bake until the pastry is 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 tart flavour and the body of the filling once cooked and strained.
- Sugar
- Sweetens the filling and balances the cranberries' sharp acidity.
- Pastry shells
- Form the crust that holds the filling and browns in the oven.
The step that matters
Straining the cooked cranberries. Cranberry skins are tough and bitter, and leaving them in gives a gritty, sharp texture. Pressing the soft cooked fruit through a strainer produces a smooth filling with the fruit's flavour.
“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.
More cranberry tart recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.