Skip to main content
Dessert

Strawberry Tartlets

Strawberry tartlets made with pastry, strawberries, and a boiled strawberry juice syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Strawberry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 3,060 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Strawberry Tartlets

Ingredients

Directions

Prepare the tartlets

  1. Bake the pastry in patty pans.

  2. Fill each pan with small, ripe strawberries of equal size.

Make the syrup

  1. In a saucepan, combine 1 pint of strawberry juice and 6 ounces of sugar.

  2. Bring the mixture to a boil and skim off any foam.

  3. Test the syrup by pouring a little on a cold plate; it should stiffen.

  4. Remove the pan from heat and let the syrup cool slightly.

Assemble

  1. Fill the patty pans with the cooled syrup over the strawberries.

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. Strawberry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together3,060 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Sugar
Sweetens the juice and, when boiled, thickens it into a syrup that sets.
Strawberry juice
Provides the flavour base and liquid that becomes the glaze syrup.

The step that matters

Testing the syrup on a cold plate. Sugar syrup sets as it cools only once it has reached the right concentration. Boiling too briefly leaves it runny, while boiling too long makes it stiff and hard. The cold-plate test shows whether it will stiffen as it cools.

“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.

You might also like

Strawberry Ice CreamStrawberry Ice Cream122 recipesStrawberry SherbetStrawberry Sherbet48 recipesStrawberry Water IceStrawberry Water Ice24 recipesStrawberry FoamStrawberry Foam7 recipes