CRANBERRY TART

       2 lbs cranberries               ½ cup sugar
       3 ounces sorghum molasses       1 recipe pie or tart crust

Butter a muffin tin. Cut pastry into 3—½ inch rounds to fit and place into muffin spaces. Refrigerate until ready. If using a wetter pastry recipe, cut pastry into rounds and then refrigerate for at least thirty minutes before removing rounds.

Cook cranberries, molasses, and sugar in a pan over low heat until the cranberries pop. Fill pastry shells will cranberry mix. Bake for about 30 minutes at 350° until the pastry is golden brown. Let for five or ten minutes. Remove tarts to rack and cool completely. Makes 12.

Adapted from “American Cookery” (1796). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!