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Dessert

Currant and Raspberry

A fruit tart made with currants and raspberries, sugar, and pastry, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Currant and Raspberry

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Arrange red currants and raspberries to fill a dish.

Assemble and bake

  1. Sprinkle 4 ounces of sugar over the fruit.

  2. Cover with pastry.

  3. Bake until golden and serve.

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. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Red currants
Provide tart acidity that balances the sugar and gives the filling its bright flavour.
Raspberries
Add sweet-tart flavour and soft juicy texture that softens during baking.
Sugar
Sweetens the fruit and draws out juices that form the filling's syrup.
Pastry
Encloses the fruit and browns in the oven to form a crisp golden crust.

The step that matters

Cover with pastry. The pastry must seal the fruit fully so juices do not leak and burn on the oven floor, and the sugar-drawn syrup stays inside to thicken as it bakes.

“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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