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Dessert

Green Gooseberry Tart

A tart made with stewed gooseberries and puff pastry, glazed with beaten egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Green Gooseberry Tart

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Place the gooseberries in a porcelain kettle with enough water to prevent burning and stew slowly until they break down.

  2. Remove from heat, sweeten to taste, and let cool.

Assemble and bake

  1. Pour the cooled mixture into pastry shells.

  2. Cover with a top crust of puff pastry.

  3. Brush the top with beaten egg and return to the oven at 400°F (200°C) for 3 minutes to glaze.

Serve

  1. Serve cold.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Gooseberries
Form the main fruit filling, breaking down into a soft, tart body when stewed.
Puff pastry
Forms a flaky, crisp top crust over the filling.
Egg
Glazes the top crust, promoting browning and a glossy finish.

The step that matters

Glazing the top crust. Egg wash browns the pastry quickly, so a short time in a hot oven is enough. Leaving it too long can scorch the glaze or dry the edges before the crust is fully set.

“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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