Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Red Currant and Raspberry Tart
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 the filling
Remove the currants from the stalks and place them in a deep pie dish with a small cup upside down in the center.
Add the raspberries and sugar to the dish.
Assemble and bake
Create a border of pastry around the edge of the dish and cover with the remaining crust.
Decorate the edges and bake at 350°F (175°C) for 30 to 45 minutes.
Sprinkle sifted sugar over the tart before serving.
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.
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Currant + sugartop 26% of all pairsSmell alikelowCooked together12,256 recipes
Currant and sugar barely smell alike, yet cooks put them together in 12,256 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
- Currants
- Provide the tart acidity and the main juicy filling of the tart.
- Raspberries
- Add extra juice, fragrance and a sweet-tart flavour to the filling.
- Moist sugar
- Sweetens the fruit and draws out juice as it softens during baking.
- Short crust pastry
- Forms the crisp, tender crust that encloses and holds the fruit filling.
The step that matters
Placing the cup in the center of the dish. The upside-down cup acts as a chimney that lets steam escape from the juicy fruit, so the filling does not bubble over or make the crust soggy.
“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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