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Dessert

Orange or Lemon Tarts

A tart made with puff pastry, orange or lemon marmalade, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Orange or Lemon Tarts

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Line a tart pan with thin puff paste.

  2. Spread orange or lemon marmalade over the paste.

  3. Lay bars of paste over the marmalade.

Bake and finish

  1. Bake in a moderate oven at 350°F (175°C) for 25-30 minutes.

  2. Sprinkle a little sugar on top and return to the oven for 5-6 minutes.

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 + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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

Thin puff paste
Forms the flaky, crisp crust that holds the marmalade filling.
Orange or lemon marmalade
Provides the sweet, tangy filling that bakes into a glossy layer.
Sugar
Sprinkled on top, it helps the surface caramelize and brown in the final minutes.

“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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