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Dessert

Currant and Raspberry Tart

A fruit tart made with currants, raspberries, and sugar, baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Currant and Raspberry Tart

Oven, in the book's wordsA good oven

Ingredients

Directions

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

Prepare the fruit

  1. Inspect raspberries for worms and remove any that are found.

  2. Strip currants from their stalks.

  3. Combine currants and raspberries with sugar in a bowl.

Assemble the tart

  1. Line a deep pie dish with pie crust.

  2. Place an inverted cup in the center of the dish.

  3. Fill the dish with the fruit mixture.

  4. Cover with more pie crust.

  5. Decorate the top as desired.

Bake and serve

  1. Bake in a 400°F (200°C) oven for 30 minutes or longer, depending on dish size.

  2. Sift pounded sugar over the tart before serving.

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. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Red currants
Provide the main tart flavour and acidity that balance the sugar.
Raspberries
Add sweet aroma and soft, juicy fruit to the filling.
Moist sugar
Sweetens the fruit and draws out juices that form the filling.

“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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