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 ↓
Red Currant and Raspberry 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 the fruit
Strip the currants from the stalks and place them in a deep pie dish with a small cup upside down in the center.
Add the raspberries and sugar to the dish.
Assemble and bake
Place a border of pastry around the edge, cover with the remaining crust, and decorate the edges.
Bake at 350°F (175°C) for 30 to 45 minutes.
Finish and serve
Sprinkle sifted sugar over the tart before serving.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked 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 tart's main tart flavor and juice that forms the filling.
- Raspberries
- Add sweet aroma and extra juice to the fruit filling.
- Moist sugar
- Sweetens the fruit and helps draw out juice to form a syrup.
- Short crust pastry
- Forms a crisp, tender case and top crust that encloses the fruit.
The step that matters
Placing the cup in the center. The upturned cup lets steam escape from the juicy fruit so the top crust does not lift or go soggy and the filling does not spill out.
“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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