Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Berry Tarts
Ingredients
Directions
Prepare
Line small pie tins with pie crust.
Bake until golden.
Assemble and serve
Just before serving, fill each tart with your choice of berries.
Sprinkle a little sugar over the berries.
Add 1 tablespoon of sweet cream to each tart.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 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
- Pie crust
- Forms the structural shell that holds the filling.
- Strawberries
- Provide juicy fruit flavour and colour as the tart filling.
- Blackberries
- Add tart, fruity flavour and deep colour to the filling.
- Raspberries
- Add bright, tangy flavour and soft texture to the filling.
- Sugar
- Sweetens the berries and draws out their juices.
- Sweet cream
- Adds richness and a smooth, creamy contrast to the fruit.
“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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