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Dessert

Sand Tarts-bermuda

A sweet tart from Bermuda made with sugar, flour, butter, milk, baking powder, egg yolks, blanched almonds, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Sand Tarts-bermuda

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.

Prepare the dough

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, stir together the butter and sugar until creamy.

  3. Add the flour, milk, and egg yolks; mix until smooth.

  4. Roll out a small portion of dough thinly and cut into squares.

Top and bake

  1. In a separate bowl, mix the blanched almonds, granulated sugar, and cinnamon.

  2. Brush the squares with the almond mixture and beaten egg whites.

  3. Bake until golden.

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. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Butter
Adds richness and tenderness, helping the dough stay short and crumbly.
Eggs
Yolks enrich the dough and bind it, adding color and structure.
Flour
Forms the structure of the dough once it is set by baking.
Blanched almonds
Provide nutty flavor and texture to the topping.
Sugar
Sweetens the dough and helps it brown during baking.

The step that matters

Brush the squares with the almond mixture and beaten egg whites. Egg white helps the almond and sugar topping adhere to the dough. Spreading it evenly keeps the topping from sliding off and ensures even browning in the oven.

“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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