Skip to main content
Dessert

Plum Taut

A tart made with short crust, plums, and moist sugar, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Plum Taut

Oven, in the book's wordsA good oven

Ingredients

Directions

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

Prepare

  1. Line the edges of a deep tart dish with the short crust.

  2. Fill the dish with plums and place a small cup or jar upside down in the center.

  3. Add the sugar over the plums.

  4. Cover the pie with crust and decorate the edges.

Bake

  1. Bake in a good oven at 400°F (200°C) for 1 to 1½ hours.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Short crust
Forms the pastry base and top that enclose the fruit while it bakes.
Plums
Supply the fruit filling, which softens and releases juice as it bakes.
Moist sugar
Sweetens the fruit and helps draw out juices that form a syrup.

The step that matters

Place the cup or jar upside down in the center of the plums. The upturned cup holds the crust up and keeps the filling from collapsing. It also gives the juices a place to rise, so the crust doesn't turn soggy.

“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.

You might also like

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes