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Dessert

Spring Fruit Tart

A tart made with rhubarb, sweetened with sugar, topped with short crust pastry and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rhubarb and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,852 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Spring Fruit Tart

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

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

Prepare

  1. Prepare the rhubarb by cutting it into small pieces.

  2. Place the rhubarb in a tart dish and sweeten with pounded loaf sugar.

Assemble

  1. Cover with short crust pastry.

  2. Sprinkle a little sugar over the top.

Bake and serve

  1. Bake in a 400°F (200°C) oven for 30 minutes.

  2. Serve cold.

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. Rhubarb + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together1,852 recipes

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

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

What each ingredient does

Rhubarb
Forms the tart's main filling, providing the sharp, tart flavour and moisture.
Moist sugar
Sweetens the tart and balances the sharpness of the rhubarb.
Loaf sugar
Sweetens the rhubarb filling and balances its natural tartness.
Short crust pastry
Encloses the filling as a crust and browns in the oven.

“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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