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Dessert

Fruit Tarts

Fruit tarts made with bottled fruit, flour, tinned marrow, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Fruit Tarts

Oven, in the book's wordsA gentle oven

Ingredients

Directions

The book says “a gentle oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Fill a tart dish with the bottled fruit and add sugar to taste.

Make the paste

  1. In a bowl, combine the flour and tinned marrow.

  2. Add 2 teaspoons of powdered white sugar and mix well.

  3. Gradually add enough water to form a stiff paste.

  4. Roll out the paste and cover the tart as usual.

Bake

  1. Bake for about 1 hour, checking for doneness.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Gluten in the flour forms the structure of the paste.
Bottled fruit
Provides the sweet, juicy filling of the tart.
Sugar
Sweetens the filling and helps the crust brown.

The step that matters

Adding the water to the paste. Add the water gradually and stop once the paste is stiff. Too much water develops gluten in the flour and makes the crust tough, while too little leaves the dough crumbly and hard to roll out.

“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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