Skip to main content
Dessert

Mixed Fruit Pastry

A pastry made with currants, candied rinds, spices, macaroons or ratafias, butter, flour, and suet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Mixed Fruit Pastry

Oven, in the book's wordsA gentle oven

Ingredients

Directions

The book says “a gentle oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the paste

  1. Roll the macaroons or ratafias into a powder.

  2. Make a light paste with the butter and flour, giving it an extra turn or two to prevent rising too much.

Assemble

  1. Roll out half of the paste into a very thin square.

  2. Spread the mixed fruit and spices evenly on the rolled-out paste.

  3. Moisten the edges and lay the remaining half of the paste on top, rolled equally thin.

  4. Press the edges securely together and mark the whole with a knife into 2-inch by 3-inch sections.

Bake and serve

  1. Bake in a well-heated oven at 400°F (200°C) for 25 to 30 minutes.

  2. Divide into cakes while still warm.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Currant + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,034 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Enriches the paste and keeps it short and tender as it bakes.
Flour
Forms the paste structure that holds the cakes together.
Currants
Provide sweetness and chewy fruit texture inside the pastry.
Beef suet
Adds fat that keeps the filling moist and rich.
Macaroons or ratafias
Add almond flavour and body to the filling when ground into powder.

The step that matters

Giving the paste extra turns. Extra folding and turning of the dough builds layers and limits rising, so the cakes bake flat and neat rather than puffing up unevenly.

Swap the currant

How well each one fits the dish's main ingredients (beef, orange, lemon, butter, flour):

  1. Limefits better
  2. Raisinfits better
  3. Blackberryfits better
  4. Currantthe original

Fit is the average pairing score against beef, orange, lemon, butter, 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.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipes