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Red Currant Mazarin Tart

Tart red currants combined with a creamy almond filling and flaky shortcrust pastry. A perfect way to showcase the bounty of summer fruit.

By tastykitchen · From Open Recipes · 11 ingredients
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Why it works: Almond and red currant share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 90 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Serves 10
Prep30 min
Cook45 min

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Rub the 3-½ ounces cold unsalted butter into the 7 ounces flour and 2 ounces sugar until crumbly, then mix in the whole egg until a dough forms. Wrap and chill for 20 minutes.

  2. Preheat the oven to 375°F (190°C). Press the dough evenly into a 9-inch (23 cm) tart pan, prick the base, and chill for 10 minutes.

  3. Beat the almond paste or marzipan with the softened butter and 6 tablespoons sugar until smooth. Beat in the 4 eggs one at a time, then the amaretto and the 3-½ ounces flour.

  4. Scatter the washed and drained red currants or raspberries over the tart base. Pour the almond filling evenly over the fruit.

  5. Bake for 40 to 45 minutes until golden and set, and the filling reaches 160°F (71°C) in the center.

  6. Cool the tart on a rack for at least 30 minutes before slicing.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Almond + red curranttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together90 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Flour + almondtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + almondtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

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

  4. Flour + buttertop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

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