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Dessert

Strawberry Tartlets

A small pastry tart filled with crushed strawberries, powdered sugar, and eggs, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Tartlets

Oven, in the book's wordsA fierce oven

Ingredients

Directions

The book says “a fierce oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Crush the strawberries and mix with powdered sugar.

  2. Gradually stir in the well-whisked eggs.

Bake and serve

  1. Line pattypans with fine pastry and fill them three-quarters full with the mixture.

  2. Bake the tartlets at 350°F (175°C) for 10 to 12 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 + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Strawberries
Provide the main flavor and moisture for the tartlet filling.
Eggs
Set the filling as it bakes, giving it a soft, custard-like structure.
Powdered sugar
Sweetens the filling and dissolves easily into the crushed fruit.

The step that matters

Filling the pattypans three-quarters full. Overfilling can cause the egg-based filling to bubble over and spill during baking, while underfilling leaves too little filling to set into a proper tartlet.

“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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