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Dessert

Strawberry Tartlets.

A tartlet filled with crushed strawberries, powdered sugar, and eggs, baked in pastry-lined pattypans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Tartlets.

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

  1. Crush the strawberries in a bowl.

  2. Mix in the powdered sugar gradually.

  3. Whisk the eggs in a separate bowl, then stir them into the strawberry mixture.

Bake

  1. Line pattypans with fine pastry and fill them three-quarters full with the mixture.

  2. Bake the tartlets at 350°F (175°C) for 10 to 12 minutes.

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 + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Strawberries
Provide the main flavour and moisture of the filling.
Powdered sugar
Sweetens the filling and dissolves easily into the crushed fruit.
Eggs
Set the filling into a soft, sliceable custard as it bakes.

The step that matters

Bake the tartlets at 350°F (175°C) for 10 to 12 minutes. Eggs set when heated, so the filling needs enough heat to firm up. Stopping too early leaves it runny, while baking too long can make it dry and rubbery.

“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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