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Hale's 1866 cranberry tart recipe encapsulates the spirit of Thanksgiving as she envisioned it. The recipe, found in the pages of Godey’s Lady’s Book, calls for a blend of cranberries and apples, embodying the season's flavors.
Ingredients and Methodology
To prepare this tart, one needs a double pie crust and the following ingredients:
4 large apples (preferably Granny Smith)
1 and 1/8 cups of sugar
3 tablespoons of water
1 and 1/4 cups of cranberries
The method is straightforward but requires care, particularly in crafting the dough, which is notably rich with butter. The filling necessitates cooking the cranberries with sugar and water to create a luscious syrup, which is then poured over the sliced apples in the crust.