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 ↓
A Good Apple 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
Preheat the oven to 400°F (200°C).
Prepare a tart dish with a border of puff-paste or cream-crust.
Dip the apples in water and arrange them compactly in the dish, higher in the center than at the sides.
Assemble and bake
Sprinkle the pounded sugar over the apples.
Add the grated rind and juice of the lemon to enhance flavor.
Decorate and serve
If desired, after baking, use a little egg white to attach ready-baked almond-paste leaves for decoration.
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.
Photo for illustrative purposes only · Contact us to use it
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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Apple + lemontop 14% of all pairsSmell alikemoderateCooked together7,551 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Apple + sugartop 18% of all pairsSmell alikelowCooked together16,478 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Lemon + eggtop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Apple and sugar barely smell alike, yet cooks put them together in 16,478 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
- Apples
- Form the bulk of the filling, softening as they bake and giving the tart its body.
- Pounded sugar
- Sweetens the apples and helps draw out juice that forms a syrup as they bake.
- Lemon juice
- Adds acidity that brightens the sweetness and balances the flavor of the apples.
- Puff-paste or cream-crust
- Forms the tart border that holds the apples in place and contains their juices.
The step that matters
Arranging the apples. Packing the apples compactly and higher in the center keeps the fruit from sinking and collapsing as it cooks, so the finished tart holds a level, even shape rather than a flat or sunken one.
Swap the apple
How well each one fits the dish's main ingredients (sugar, lemon, cream, egg):
- Vanillafits better
- Raspberryfits better
- Orangefits better
- Applethe original
Fit is the average pairing score against sugar, lemon, cream, egg. Candidates are from the same food group and used in at least 100 recipes.
“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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