Recipes > Desserts > Tarts > Cranberry Tarts

Cranberry Tarts


Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put one or two teaspoons Cranberry mixture on one side of square, moisten the edges with water, fold in triangle shape. Crimp the edges and prick over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve hot with cheese.

Cranberry Mixture

  • 2 cups cranberries chopped moderately
  • 1/2 cup raisins seeded and chopped
  • 1 1/2 cups sugar
  • 1/3 cup water
  • few grains salt
  • 1 tablespoon butter


Mix ingredients in the order given (except butter). Cook until soft, stirring constantly. Add butter, chill mixture. Use for pie with one crust and decorate, when baked, with pastry cut in fancy shapes and baked on a tin sheet, or use for filling tarts.


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Fifty-Two Sunday Dinners (1913).

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