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Dessert

Pine Apple Tart

A tart made with pineapple, cream, butter, sugar, and eggs.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pine Apple Tart

Ingredients

Directions

Prepare

  1. Take one pineapple, pare and carefully remove all specks.

  2. Measure and take the same quantity of sugar, half that amount of butter, one cup of cream, and five eggs.

Make the filling

  1. Stir the butter and sugar into a cream and add it to the grated pineapple.

  2. Add the beaten eggs and the cream.

Bake

  1. Line the tins with a good crust and bake until lightly browned in a moderate oven.

Nutrition, whole recipe (rough)

211Calories
8 gProtein
11 gFat
23 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Pineapple1 cup chunks (165g)82
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51

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

By Goff, May Perrin, [from old catalog] ed. 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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Cream + pineappletop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

  3. Pineapple + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: 2-nonenal (fatty, green).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Pineapple
Supplies the main fruit flavour and moisture to the filling.
Eggs
Set the filling and give it structure as it bakes.
Butter (in the method)
Adds richness and a tender texture to the filling.
Sugar (in the method)
Provides sweetness and helps the filling brown.
Cream
Adds moisture and richness, softening the filling.

The step that matters

Baking until lightly browned. Egg-based fillings set as proteins firm up with heat. Baking too long or too hot makes the eggs curdle and turn tough or watery, so the tart should be removed once it is lightly browned and just set.

Swap the pineapple

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

  1. Vanillafits better
  2. Raspberryfits better
  3. Strawberryfits better
  4. Pineapplethe original

Fit is the average pairing score against 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.

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