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Dessert

Fruit Tarts, or Fruit Pies

A baked tart or pie filled with fresh fruit and sugar, topped with pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Fruit Tarts, or Fruit Pies

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash and pick the fruit from the stalks.

  2. Place the fruit in a pie dish, mounding it in the center.

  3. Sprinkle 4 ounces of sugar over the fruit.

  4. Rub the edge of the dish with water to help the paste stick.

Cover and bake

  1. Cover the fruit with the paste, sealing the edges well.

  2. Trim the edges with a knife and make a small hole on each side above the rim.

  3. Bake in a brisk oven at 400°F (200°C) until the crust is golden, adjusting time for thickness.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked 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

Fresh fruit
Provides the main filling, with its natural juices softening and cooking within the tart.
Sugar
Sweetens the tart and draws juice from the fruit, helping form a syrup.
Tart paste or puff paste
Forms the crust that encloses the fruit and browns in the oven.

The step that matters

Sealing the paste edges. If the paste is not sealed well to the water-dampened rim, juice can leak and boil out during baking, leaving the crust soggy and the filling dry. Sealing keeps the juices inside so the fruit cooks in its own syrup.

“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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