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Dessert

Fruit Tart

A pastry tart filled with fruit, baked and finished with a frosted egg white glaze.

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 ↓

Fruit Tart

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and bake

  1. Roll out the pastry and cover the tart with any seasonal fruit.

  2. Bake in a preheated oven at 400°F (200°C) for 30 minutes.

Glaze and finish

  1. Remove the tart, quickly brush the top with egg white, and sprinkle with sifted sugar.

  2. Return the tart to a moderate oven at 350°F (175°C) for 3 minutes to frost.

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

Short crust pastry
Forms the crisp, sturdy base that holds the fruit.
Fruit
Provides the main flavour and moisture on top of the tart.
Egg white
Brushed on top to create a glossy, set glaze.
Sugar
Sweetens the tart and, sprinkled on the glaze, adds a light crust as it frosts.

The step that matters

Brushing with egg white. Egg white must go on quickly after the tart comes out, while the surface is still hot. Once it cools, the glaze does not set evenly and the sugar will not stick well.

“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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