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Dessert

Currant Tart

A tart filled with red currants and optional berries, sweetened with brown sugar.

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 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

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

  2. Line the sides of a tart dish with tart paste.

Assemble the tart

  1. In a bowl, combine the red currants and your choice of raspberries, strawberries, or cherries.

  2. Sweeten the fruit with brown sugar, mixing well.

  3. Place a small teacup in the center of the lined dish.

  4. Fill the dish with the fruit mixture and cover it with more tart paste.

Bake

  1. Bake in the preheated oven until the crust is 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. 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 the tart, tangy fruit flavor that the sugar balances.
Brown sugar
Sweetens the fruit and adds a slight caramel note.
Red raspberries, strawberries, or cherries
Add extra fruit flavor and juice to the filling.
Tart paste
Forms the crust that holds the fruit filling and browns in the oven.

“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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