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Dessert

Plum Tart

A pastry filled with plums and sugar, topped with crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Plum 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.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Line the edges of a deep tart dish with the short crust.

Assemble and bake

  1. Fill the dish with plums and place a small cup or jar upside down in the center.

  2. Add the sugar over the plums.

  3. Cover the tart with more crust and decorate the edges.

  4. 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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Short crust
Forms the structure that holds the filling and browns in the oven.
Plums
Provide the fruit filling, releasing juice that becomes syrup as the tart bakes.
Moist sugar
Sweetens the filling and helps draw out fruit juices into a syrup.

The step that matters

Placing the cup or jar in the center. The upturned cup vents steam and keeps juices from pooling under the top crust, which would make the pastry soggy. It also helps the filling cook evenly.

“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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