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Dessert

Orange Tartlet

A tartlet filled with a butter and orange marmalade mixture, optionally studded with Savoy biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Orange and biscuit work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 371 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Orange Tartlet

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

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

Make the filling

  1. Mash the egg yolk with the butter until smooth.

  2. Mix in the orange marmalade until well combined.

  3. If desired, add a small quantity of crushed Savoy biscuits.

Assemble and bake

  1. Line a plate or a large scalloped tartlet tin with puff pastry.

  2. Pour the mixture into the lined tin.

  3. Bake in a moderate oven at 350°F (175°C) until golden.

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. Orange + biscuittop 14% of all pairs
    Smell alikemoderate
    Cooked together371 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + orangetop 23% of all pairs
    Smell alikemoderate
    Cooked together7,301 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Egg + biscuittop 27% of all pairs
    Smell alikemoderate
    Cooked together1,643 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Egg yolk
Adds richness and helps bind the filling into a smooth mixture.
Butter
Adds fat and richness, giving the filling a smooth, tender texture.
Orange marmalade
Provides sweetness and orange flavour, along with some acidity.
Puff pastry
Forms the flaky, golden crust that holds the filling.

The step that matters

Bake until golden. Baking long enough lets the pastry crisp and brown fully, while the filling sets. Pulling it too early leaves a soft, pale base that may be doughy.

Swap the orange

How well each one fits the dish's main ingredients (butter, egg, biscuit):

  1. Vanillafits better
  2. Coconutfits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against butter, egg, biscuit. Candidates are from the same food group and used in at least 100 recipes.

“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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