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Raspberry and Currant Jelly Tart

A pastry tart filled with raspberries and topped with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Raspberry and Currant Jelly 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Roll out the raw pastry dough and line two pie dishes.

Fill and top

  1. Fill the dishes nearly full with canned raspberries, sweetened to your liking.

  2. Spread a layer of currant jelly over the top.

  3. Cover with a lattice-work of pastry, cut with a jagging iron.

Bake and serve

  1. Bake until golden, but do not serve hot.

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 + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 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

What each ingredient does

Raw pastry dough
Forms the crust and lattice that hold the filling in the dish.
Canned raspberries
Provide the main fruit filling, with moisture and tartness that the sugar balances.
Sugar
Sweetens the raspberries and balances their natural acidity.
Currant jelly
Adds a glossy, set layer and concentrated fruit flavour over the raspberries.

“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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