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Dessert

Apple Tart

A tart made with sliced apples and a yeast‑leavened crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and flour are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Apple Tart

Ingredients

Directions

Prepare the apples

  1. Peel and slice the apples.

  2. Place the sliced apples in the bottom of a pudding dish with 1 tablespoon of water.

Make the crust

  1. In a bowl, mix ½ cup of thin cream with ⅓ cup of yeast and 2 cups of flour.

  2. Let the mixture rise until it becomes very light.

Bake

  1. Cover the apples with the risen crust.

  2. Bake until golden brown.

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. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  2. Apple + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Apple + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,089 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Quick-cooking tart apples
Provide the fruit filling, softening during baking to add moisture and sweetness.
Yeast
Produces gas as it works, so the crust rises and becomes light.
Flour
Forms the structure of the crust once it is mixed with liquid.
Thin cream
Adds moisture and richness to the crust dough.

The step that matters

Let the mixture rise until it becomes very light. Yeast needs enough time to produce gas and expand the dough. If the crust is covered before it has risen fully, it will bake dense rather than light.

Swap the apple

How well each one fits the dish's main ingredients (cream, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against cream, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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