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Dessert

Tourte De Meringue

A layered meringue tart with fruit marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar 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 ↓

Tourte De Meringue

Ingredients

Directions

Line the mold

  1. Line a round, 3‑inch deep mold with puff paste.

  2. Add a layer of fruit marmalade on top.

Build the layers

  1. Beat the egg whites to a strong froth.

  2. Gradually add the sugar while whisking.

  3. Spread a layer of meringue over the fruit.

  4. Bake for a few minutes to harden.

  5. Add another layer of fruit on the meringue.

  6. Add another layer of meringue.

  7. Bake to dry.

  8. Repeat this process a third time.

Finish and serve

  1. Remove from the mold.

  2. Cover the top and sides with a light layer of meringue.

  3. Bake until lightly colored.

  4. Decorate as desired.

  5. Let it cool before serving.

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. Egg + sugartop 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

Egg whites
Whipped into a foam that gives the meringue layers their light, airy structure.
Sugar
Stabilizes the whipped foam and adds sweetness, helping the meringue dry and crisp in the oven.
Puff paste
Forms a flaky, sturdy shell that holds the fruit and meringue layers together.
Fruit marmalade
Adds sweetness, moisture and fruity flavor between the meringue layers.

The step that matters

Gradually add the sugar while whisking. Adding sugar slowly to beaten egg whites lets it dissolve and stabilize the foam. Adding it all at once or too early can leave the foam weak or grainy, so the meringue may collapse or fail to hold its layers when baked.

“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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