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Apricots for Tarts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apricots for Tarts

Ingredients

Directions

  1. Thin the apricot trees before the stone begins to harden.

  2. Simmer the apricots with a little sugar and just enough water to moisten the sugar.

  3. Cook until the fruit turns to juice and is fully softened.

  4. If using patty-pans, bake the crusts first.

  5. Fill the baked crusts with the cooled fruit mixture and decorate with ornaments.

  6. Optionally, warm the filled tarts in the oven for a minute or two.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

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

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