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Dessert

Raspberry Tart with Cream

A puff pastry tart filled with raspberries and topped with a cream mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Tart with Cream

Oven, in the book's wordsA slack oven

Ingredients

Directions

Assemble the tart

  1. Roll out the puff pastry and place it in a patty pan of your choice.

  2. Add the raspberries and sprinkle fine sugar over them.

  3. Cover with a thin lid of pastry and bake until golden.

Finish the tart

  1. Once baked, cut it open.

Make the cream

  1. Prepare the cream mixture by warming the cream.

  2. Whisk in the egg yolks until combined.

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

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Puff pastry
Forms the crisp, flaky case and lid that hold the filling.
Raspberries
Provide tart flavour and juicy moisture to the filling.
Fine sugar
Sweetens the raspberries and balances their acidity.
Cream
Adds richness and a smooth, creamy texture.
Egg yolks
Thicken the cream as they set and add richness.

The step that matters

Whisking the egg yolks into the warm cream. Egg yolks set when heated, so if the cream is too hot or the yolks are added too quickly they can scramble instead of thickening smoothly. Whisking steadily keeps the mixture smooth.

“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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