I tried to make a hundred-year-old recipe for Cranberry Tarts, but I think I actually made Cranberry Turnovers. Is there regional variation in the meaning of “tart”?
I’m probably just looking for an excuse to justify my mistake, but I’m really hoping that someone other than me thinks that a tart is made by putting a filling in pie crust dough and folding it over.
Let me explain –
On Saturday morning, I made a tasty filling using chopped cranberries and raisins. I then hummed as I prepared the pie crust dough, rolled it out, cut it into rounds, put some filling on one-half of each round, flipped the top half over, sealed, and baked.
The results were outstanding. The “tarts” were enticing with a wonderfully balanced filling that was slightly acidic, yet also slightly sweet. All was good.
Then I decided to google “Cranberry Tarts” to see if there were similar modern recipes – and discovered to my horror that I had not made tarts, but rather that I’d made turnovers.
My recipe success, suddenly became a recipe disaster. I’d misinterpreted the recipe.
In any case, here’s the original recipe :
And, here’s the (turnover) recipe updated for modern cooks:
Cranberry Turnovers (Tarts)
1 cup cranberries, coarsely chopped
1/2 cup raisins, coarsely chopped
1 cup sugar
3 tablespoons flour
1/2 teaspoon salt
1/2 cup water
enough pie dough to make a 2 crust-pie (or use packaged prepared pie crust or puff pastry)
Put the cranberries, raisins, sugar, flour, and salt in a saucepan; stir to combine. Add the water, then bring to a boil using medium heat. Reduce heat and simmer for about 10 minutes. If the filling to too thick, add additional water. Remove from heat.
Preheat oven to 425° F. If using pie pastry, roll until 1/4 inch thick, then cut int circles or rectangles. (I used an inverted cereal bowl to cut the rounds.) Place 2 tablespoons of the cranberry mixture on one side of each round or rectangle, fold the pastry over and press edges together. Put filled pastries on a baking sheet; brush with milk and sprinkle with sugar. Put in oven and bake until the top is lightly browned (about 20 minutes).
Cook’s note: I needed to add about 1/4 cup more water than the hundred-year-old recipe called for to create a filling that had the typical pie-filling thickness. I also did not cook it for as long as the original recipe called for since it was so thick.