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
Assemble and bake
Roll out the puff pastry and lay it in a patty pan.
Add raspberries and sprinkle fine sugar over them.
Cover with a lid and bake.
Finish and serve
Once baked, cut it open and add cream, beaten egg yolks, and additional sugar.
Let it cool before serving.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked 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 a flaky, crisp case that holds the filling.
- Raspberries
- Provide the main fruit flavour and tartness, and release juice as they cook.
- Fine sugar
- Sweetens the raspberries and helps draw out their juice.
- Cream
- Adds richness and a soft, moist texture to the filling.
- Egg yolks
- Thicken the cream as they gently set, giving a custard-like filling.
The step that matters
Adding the cream and egg yolks after baking. Egg yolks thicken only with gentle heat. Added to a very hot tart they can scramble in lumps, and if the filling is not warm enough it may stay loose. Stir them into the cream evenly before adding.
“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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