Skip to main content
Dessert

Apricot Tart, Open

A tart filled with apricots simmered in a sugar syrup, baked in short pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apricot Tart, Open

Oven, in the book's wordsA fairly quick oven

Ingredients

Directions

The book says “a fairly quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the apricots

  1. Cut the apricots in half and remove the stones.

  2. Make a syrup by combining the sugar and water in a saucepan.

  3. Cook the apricots gently in the syrup until tender.

Assemble and bake

  1. Roll out the short pastry and place it in a tart pan.

  2. Pour the cooked apricots and syrup into the pastry.

  3. Bake in a moderate oven at 350°F (175°C) until the pastry is golden.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Apricots
Provide the fruit filling, softening into tender pieces when gently cooked in syrup.
Sugar
Sweetens the syrup and helps the apricots hold their shape while cooking.
Short pastry
Forms the crust that holds the filling and browns in the oven.

The step that matters

Cooking the apricots gently in the syrup. Gentle heat softens the fruit evenly without breaking it apart or boiling away the syrup, so the apricots stay whole and tender in the tart.

“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

Apricot Ice CreamApricot Ice Cream26 recipesMixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes