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Dessert

Currant and Raspberry Tart

A fruit tart made with currants, raspberries, and a sweetened filling in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Currant and sugar 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 ↓

Currant and Raspberry Tart

Ingredients

Directions

Prepare the filling

  1. Mix together the currants and raspberries.

  2. Sweeten the mixture abundantly.

Assemble and bake

  1. Fill pie crust shells with the fruit mixture.

  2. Cover with additional crust and bake until golden.

Serve

  1. Serve cold, dusted with powdered sugar.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar 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

Currants
Provide the main tart flavor and juice that forms the filling.
Raspberries
Add sweet-tart aroma and extra juice to the filling.
Sugar
Sweetens the tart fruit and balances its acidity.
Pie crust
Holds the fruit filling and browns in the oven.

The step that matters

Sweeten the mixture abundantly. Currants are very tart, and sugar balances their acidity. Too little sugar leaves the filling sour, while enough sugar brings out the fruit's flavor.

“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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