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Apple, Pear, Apricot Tarts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Apple and pear match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 649 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Apple, Pear, Apricot Tarts

Oven, in the book's wordsA slack oven

Ingredients

Directions

The book says “a slack oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat the oven to 300°F (150°C).

  2. Peel, core, and quarter the apples and pears.

  3. Place the fruit in a saucepan and add just enough water to cover them.

  4. Simmer on low heat until the fruit is tender, adding a piece of lemon peel.

  5. Prepare your tart patties by laying fine sugar at the bottom.

  6. Add the cooked fruit and sprinkle a little more sugar on top.

  7. Pour a spoonful of lemon juice and three teaspoons of the cooking liquid over each tart.

  8. Cover with a lid and bake in the oven until the crust is crisp and lightly colored.

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. Apple + peartop 1% of all pairs
    Smell alikestrong
    Cooked together649 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Pear + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Sugar + peartop 17% of all pairs
    Smell alikelow
    Cooked together2,079 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Sugar and apple barely smell alike, yet cooks put them together in 16,478 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

Swap the lemon

How well each one fits the dish's main ingredients (sugar, apple, pear):

  1. Plumfits better
  2. Apricotfits better
  3. Vanillafits better
  4. Lemonthe original

Fit is the average pairing score against sugar, apple, pear. Candidates are from the same food group and used in at least 100 recipes.

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