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Dessert

Pine-apple Tart

A baked tart with a buttery crust filled with pineapple, cream, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Pine-apple 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

  1. Preheat the oven to 350°F (175°C).

  2. Line a pie plate with pastry.

Make the filling

  1. Cream the butter and sugar together until smooth.

  2. Add the egg yolks and grated pineapple, mixing well.

  3. Stir in the cream.

  4. Beat the egg whites until stiff and fold them into the mixture gently.

  5. Pour the mixture into the prepared pie crust and sprinkle with additional sugar if desired.

Bake and serve

  1. Bake until set and lightly golden.

  2. Allow to cool before serving.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + pineappletop 17% of all pairs
    Smell alikemoderate
    Cooked together1,134 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Butter
Adds richness and a tender, smooth texture to the filling.
Egg yolks
Thicken the filling as it bakes and add richness.
Egg whites
Whipped to stiff peaks, they lighten the filling and help it puff and set.
Pineapple
Provides the main flavour and moisture, with natural acidity to balance the sweetness.
Cream
Adds fat and softness, giving the filling a smoother, creamier body.
Sugar
Sweetens the filling and helps it brown lightly in the oven.

The step that matters

Folding in the egg whites. Stiff whites hold air that lightens the custard-like filling. Folding gently preserves that air, while vigorous stirring deflates it and leaves a denser, flatter tart.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

Fit is the average pairing score against butter, sugar, egg, cream. 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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