Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Green Gooseberry Tart
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the filling
Place the gooseberries in a porcelain kettle with enough water to prevent burning.
Stew slowly until the gooseberries break down.
Remove from heat, sweeten with sugar, and set aside to cool.
Assemble and bake
Pour the cooled mixture into the pastry shell.
Cover with puff pastry and brush the top with beaten egg.
Bake at 400°F (200°C) for 3 minutes to glaze.
Serve
Serve cold.
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 + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gooseberries
- Provide the tart fruit base and body of the filling.
- Sugar
- Adds sweetness that balances the gooseberries' tartness.
- Egg
- Gives the top pastry a glossy, browned finish.
- Puff pastry
- Forms a flaky, layered top crust over the filling.
- Prepared pastry shell
- Holds the filling in a firm, crisp base.
The step that matters
Cool the filling before adding it to the shell. Pouring in a hot filling can soften the pastry base and make it soggy. Letting the stewed fruit cool first keeps the shell crisp during baking.
“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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