Name: Cream Tartlets.
Ingredients: puff paste (for lining tartlet pans); boiled cream; apricot jam

Why it works: Cream and apricot are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,116 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Tartlets.

Oven, in the book's wordsA quick oven

Ingredients

puff paste (for lining tartlet pans)
boiled cream
apricot jam

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and fill

Line tartlet pans with puff paste.
Fill the pans with boiled cream.
Add a little apricot jam in the center.

Bake

Bake in a 400°F (200°C) oven.

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.

Cream + apricottop 25% of all pairs

Smell alikelow

Cooked together1,116 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Puff paste: Forms the flaky, crisp shell that holds the filling in each tartlet.
Boiled cream: Provides the rich, creamy filling that sets and softens as it bakes.
Apricot jam: Adds fruity sweetness and acidity, and a glossy spot of flavor in the center.

“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.