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Raspberry Tart with Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Ingredients

Directions

Prepare the tart

  1. Roll out the thin puff pastry.

  2. Lay the pastry in a patty pan of your choice.

  3. Add raspberries.

  4. Sprinkle fine sugar over the raspberries.

  5. Cover with a thin lid.

  6. Bake.

Make the cream and finish

  1. In a separate bowl, mix warm cream with beaten egg yolks and a little sugar.

  2. Cut open the tart.

  3. Add the cream mixture.

  4. Return to the oven for 5 to 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. 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

Thin puff pastry
Forms the crisp, flaky base and walls that hold the filling.
Raspberries
Provide tartness and juicy fruit flavour under the cream.
Egg yolks
Thicken the warm cream into a set custard as they cook.
Cream
Adds richness and a smooth, soft texture to the filling.

The step that matters

Adding the cream mixture and returning the tart to the oven. Egg yolks thicken when heated but can scramble if the cream is too hot when mixed in or the time is too long. Keep the cream warm, not boiling, and watch the 5 to 6 minutes closely.

“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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