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Dessert

Red Currant and Raspberry Tart

A fruit tart made with red currants, raspberries, and sugar in a pastry shell.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Red Currant and Raspberry Tart

Oven, in the book's wordsA very hot oven

Ingredients

Directions

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

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Prepare the tart shell and place it in a tart pan.

  3. Wash the red currants and raspberries, then combine them in a bowl.

  4. Add sugar to taste and mix gently.

Bake and serve

  1. Pour the fruit mixture into the prepared tart shell.

  2. Bake in the preheated oven for 25-30 minutes until the crust is golden and the fruit is bubbly.

  3. Let cool before serving.

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. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Red currants
Provide tart acidity that balances the sweetness of the sugar.
Raspberries
Add aroma and juicy fruit that softens and bubbles during baking.
Sugar
Adds sweetness and helps draw out juices from the fruit.
Pastry
Forms the structure that holds the fruit and browns in the oven.

The step that matters

Bake until the fruit is bubbly. Fruit must reach a bubbling simmer so the juices thicken slightly and the filling sets. Underbaked fruit can leave a runny filling and a pale, soggy crust base.

“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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