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Dessert

To Make Orange Tarts and Dumplings

A baked tart made with peeled orange halves, powdered sugar, and puff pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Make Orange Tarts and Dumplings

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. Peel the oranges, starting at the largest speck to remove the pith with the peel.

  2. Cut each orange in half and remove the seeds and remaining pith.

Assemble and bake

  1. Place the orange halves, cut side up, in a dish on a thin bottom crust.

  2. Sprinkle the oranges with powdered sugar.

  3. Cover with a top crust made of puff pastry.

  4. Bake at 400°F (200°C) for 45 minutes to 1 hour.

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. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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

Oranges
Provide the main filling, with juice and fragrant peel flavour that soften during baking.
Powdered sugar
Adds sweetness and dissolves into the orange juice to balance its acidity.
Puff pastry
Forms a flaky, crisp crust that browns in the oven around the filling.

“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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