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Dessert

Open Tart of Pineapple

A pastry tart filled with raw rice and preserved pineapple, sweetened with golden syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and pineapple match in chemistry and in kitchens. They rank in the top 14% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Open Tart of Pineapple

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Line an open tart tin with puff pastry and fill the center with raw rice.

Bake and fill

  1. Bake until done, then shake out the rice and let the pastry cool.

  2. Fill the tart with slices of preserved pineapple and moisten with thick golden syrup.

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. Rice + pineappletop 14% of all pairs
    Smell alikestrong
    Cooked together315 recipes

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

  2. Pineapple + syruptop 19% of all pairs
    Smell alikelow
    Cooked together568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Rice + syruptop 26% of all pairs
    Smell alikelow
    Cooked together430 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Puff pastry
Forms the crisp, flaky tart shell that holds the filling.
Raw rice
Weighs down the pastry during baking so it keeps its shape without puffing.
Slices of preserved pineapple
Provides the main fruity filling of the tart.
Thick golden syrup
Adds sweetness and moisture to the pineapple filling.

The step that matters

Shake out the rice and let the pastry cool. Rice must be removed after baking while the pastry is still set, and the shell should cool before filling. Filling a hot shell can soften the pastry and make it soggy.

Swap the pineapple

How well each one fits the dish's main ingredients (rice, syrup):

  1. Coconutfits better
  2. Vanillafits better
  3. Cherryfits better
  4. Pineapplethe original

Fit is the average pairing score against rice, syrup. 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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