Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cranberry Tart
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
Pick and wash the cranberries in several waters.
Combine cranberries, lemon juice, and sugar in a dish.
Cover with puff pastry or short crust pastry.
Bake
Bake at 400°F (200°C) for 45 minutes.
If using short crust, remove from oven 5 minutes before done, ice it, then return to oven until cold.
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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Lemon + sugartop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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
- Cranberries
- Provide the tart's tart fruit filling and bulk of the dish.
- Sugar
- Sweetens the cranberries and balances their sharp acidity.
- Lemon juice
- Adds acidity that brightens the flavor of the cranberries.
- Pastry
- Forms the crust that encloses and holds the filling while baking.
The step that matters
Covering with pastry before baking. Cranberries release juice as they heat, so the pastry must seal well and be kept intact to contain the filling and keep the crust from becoming soggy underneath.
“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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