Skip to main content

Angelica Tart

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Angelica and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 189 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Angelica Tart

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Pare and core the apples.

  2. Peel the angelica stalks and cut them into small pieces.

  3. Boil the apples in enough water to cover them, with lemon peel and sugar until they produce a thin syrup.

  4. Strain the syrup and return it to the fire with the angelica; boil for 10 minutes.

  5. Prepare a puff pastry and lay it in the bottom of a tart tin.

  6. Layer the cooked apples and angelica in the pastry until full.

  7. Pour the syrup over the layers, cover with pastry, and bake at 350°F (175°C) 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. Angelica + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together189 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Apple + angelicatop 11% of all pairs
    Smell alikemoderate
    Cooked together88 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Swap the apple

How well each one fits the dish's main ingredients (angelica, lemon, sugar):

  1. Orangefits better
  2. Vanillafits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against angelica, lemon, sugar. Candidates are from the same food group and used in at least 100 recipes.

You might also like

Apple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes