Skip to main content
Dessert

Raspberry Tarts

A puff pastry tart filled with raspberries, topped with sugar, baked, then filled with cream and beaten egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 Tarts

Oven, in the book's wordsA slack oven

Ingredients

Directions

Prepare

  1. Roll out thin puff pastry and place it in a patty pan.

  2. Add raspberries and sprinkle fine sugar over them.

Bake

  1. Cover with a lid and bake until golden.

Fill

  1. Once baked, cut open the tart and fill it with cream, beaten egg yolks, and additional sugar to taste.

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

Puff pastry
Forms the crisp, flaky shell that holds the filling.
Raspberries
Provide tart flavour and juicy moisture to the tart.
Fine sugar
Sweetens the raspberries and helps them taste balanced.
Cream
Adds richness and a smooth, soft texture to the filling.
Egg yolks
Add richness and fat to the filling.

“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.

More raspberry tart recipes

with Cream 4 See all 15 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes