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Dessert

Raspberry Tart with Cream

A puff pastry tart filled with raspberries and topped with a sweetened cream mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Tart with Cream

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Line a tart pan with puff pastry.

  3. Place raspberries in the pan and sprinkle with finely sifted sugar.

  4. Cover the tart with another layer of puff pastry.

Bake and finish

  1. Bake the tart until golden.

  2. Remove the tart from the oven and take off the top pastry.

  3. Pour the cream mixture into the tart.

  4. Return the tart to the oven for 5 to 6 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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Puff pastry
Forms the crisp, flaky base and top that hold the filling.
Raspberries
Provide tart fruit flavour and juice that moistens the pastry.
Sugar
Sweetens the raspberries and balances their acidity.
Cream
Adds moisture and richness to the filling.
Egg yolks
Thicken and set the cream into a custard-like filling.

The step that matters

Returning the tart after adding the cream mixture. Egg yolks set the cream as it heats. Too little time leaves the filling runny, while too much heat or time can overcook the yolks, making them grainy or curdled.

“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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