Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Quetscheflued
Ingredients
Directions
Make the dough
Put 250 g of lukewarm flour into a pot, and make a mould in the middle.
Mix 12 g of yeast, 40 g of sugar, 1/8 l of lukewarm milk, a pinch of salt, 50 g liquid butter (or margarine) and one whole egg.
Pour mixture into flour and knead into a smooth dough.
Leave dough to rise for 30–40 minutes.
Assemble and bake
Cut the plums (Damsons are the best) in half and remove the stones.
Spread the dough into a buttered pan to a height of about 1 inch.
Cover the dough with the plums in a circular pattern.
Bake at medium temperature.
Sprinkle with sugar before serving.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + plumtop 13% of all pairsSmell alikemoderateCooked together406 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour and butter 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
- Flour
- Forms the structure of the dough that holds the tart together.
- Yeast
- Produces gas that makes the dough rise before baking.
- Egg
- Adds richness and helps bind the dough.
- Butter
- Adds fat for tenderness and flavour in the dough.
- Plums
- Provide fruit flavour and juiciness as the topping.
The step that matters
Leave dough to rise. Yeast needs enough time to produce gas and expand the dough; under-proofed dough bakes dense and heavy, while the rise gives the crumb its lightness.
Swap the plum
How well each one fits the dish's main ingredients (flour, sugar, milk, butter, egg):
- Vanillafits better
- Raisinfits better
- Figfits better
- Plumthe original
Fit is the average pairing score against flour, sugar, milk, butter, egg. 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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