Name: Flan De Pommes
Ingredients: 250 grams puff pastry (about 2 cups); 1 kilogram apple marmalade (about 2.2 pounds); apricot jam or apple jelly for glazing

Why it works: Apple and apricot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 777 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Flan De Pommes

Ingredients

250 grams puff pastry (about 2 cups)
1 kilogram apple marmalade (about 2.2 pounds)
apricot jam or apple jelly for glazing

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the pastry

Roll out the puff pastry to ½ cm thick.
Line a 26 cm flan mold with the pastry, ensuring it covers the bottom well.
Trim any excess pastry from the edges.

Fill and bake

Fill the pastry with 1 kg of apple marmalade.
Bake for 30 minutes. Check for doneness.

Glaze and serve

Let cool.
Spread a layer of apricot jam or apple jelly on top to glaze.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Apple + apricottop 2% of all pairs

Smell alikestrong

Cooked together777 recipes

Shared aroma: gamma-undecalactone (peach, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry: Bakes into flaky, layered crust that holds the filling.
Apple marmalade: Forms the sweet, soft filling that sets as the tart bakes.
Apricot jam or apple jelly: Adds a glossy, sweet finish on top of the cooled tart.

“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.