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Dessert

Peach Tart

A baked tart with a pastry crust filled with sliced peaches and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Peach Tart

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the crust

  1. Preheat the oven to 350°F (175°C).

  2. Prepare the tart crust by mixing flour, salt, and butter until crumbly.

  3. Add water gradually to form a dough.

  4. Roll out the dough and place it in a tart pan.

Assemble and bake

  1. Slice the peaches and arrange them on the crust.

  2. Sprinkle sugar over the peaches.

  3. Bake for 30-40 minutes until the crust is golden and peaches are tender.

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.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Peach + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Peaches
Provide the fruit filling, becoming tender and sweet as they bake.
Sugar
Sweetens the peaches and helps them caramelise slightly on the surface.
Butter
Adds fat that makes the crust short and tender while it bakes.
Flour
Forms the structure of the tart crust once mixed with water.

The step that matters

Bake for 30-40 minutes until the crust is golden. Underbaking leaves the crust pale and doughy, while overbaking dries it out. Checking for golden colour and tender peaches helps the crust set and the fruit soften evenly.

Swap the peach

How well each one fits the dish's main ingredients (sugar, butter, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Peachthe original

Fit is the average pairing score against sugar, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“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.

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