Skip to main content
Dessert

Frances Kolar

Frozen tarts made from butter, flour, sugar, eggs, and optional fillings, baked after rolling and cutting.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 16 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Frances Kolar

Ingredients

Directions

Make the first dough

  1. Rub well one pound of butter with a cup of flour and set in cold place.

  2. Make dough of remaining flour, baking powder, sugar, salt, yolks of eggs, cream and vanilla, and work well.

  3. Roll out first dough.

  4. Roll out second dough.

  5. Place second dough over the first.

  6. Fold lengthwise, roll, fold crosswise, and roll again. Repeat until well mixed.

  7. Place on ice over night.

Shape and fill

  1. Next morning roll out a quarter of an inch thick.

  2. Cut with small biscuit cutter.

  3. Use prune filling.

  4. Sprinkle with chopped almonds.

  5. Bake in moderate oven.

Make the cookie dough

  1. Mix one-half pound butter, one-half pound lard, two tablespoons sugar, pinch of salt, and two cups flour together thoroughly.

  2. Add three-fourths cup ice cold water and mix quickly.

  3. Add more flour if necessary.

  4. Roll out and thin on floured board.

  5. Cut with cookie cutter.

  6. Bake a light pink.

Assemble and finish

  1. Put two cookies together with strawberry jam or jelly or any desired filling between.

  2. Sprinkle top with powdered sugar.

Nutrition, whole recipe (rough)

862Calories
20 gProtein
36 gFat
109 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lard1 tbsp (12.8g)115
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. 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. See the original page.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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

Butter
Its fat layers separate the dough into flaky sheets as it bakes.
Flour
Provides the structure that holds the dough together and lets it be rolled and folded.
Eggs
Yolks add richness and help bind the dough.
Lard
Adds fat that keeps the cookie dough tender and short.
Baking powder
Releases gas in the dough, helping it rise and lighten as it bakes.

The step that matters

Folding and resting the dough overnight. Repeated rolling and folding builds layers of butter and dough, and chilling keeps the butter firm so the layers stay distinct instead of melting into the dough.

Swap the vanilla

How well each one fits the dish's main ingredients (butter, flour, sugar, cream, egg):

  1. Vanillathe original
  2. Raisinfits about as well
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against butter, flour, sugar, cream, 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.

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes