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Currant and Raspberry Tarts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Currant and Raspberry Tarts

Ingredients

Directions

  1. Cut long strips of rough puff paste, 1½ to 2 inches wide.

  2. Wet the sides of an oval dish and lay the paste around, pressing the sides, not the edges.

  3. Fill the dish with 1½ cups raspberries and ½ cup currants.

  4. Pour in 1 cup of water and 1 cup of sugar.

  5. Wet the margin and place a cover on top.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 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

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