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Dessert

Shredded Wheat Biscuit Apple Tartiet

A tart made with shredded wheat biscuits, apples, sugar, and water, finished with a jelly filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Wheat and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 116 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Shredded Wheat Biscuit Apple Tartiet

Ingredients

Directions

Bake the apples

  1. Core and peel the apples, placing them in a deep pan.

  2. In each apple, add 1 tablespoon of sugar.

  3. Pour 4 cups of water into the bottom of the pan.

  4. Bake until tender.

Make the jelly

  1. To make the jelly, place the apple parings, cores, and 4 quartered apples in an enamel saucepan.

  2. Cover the mixture with cold water.

  3. Cook until tender.

  4. Mash the mixture.

  5. Drain the mash through a jelly bag.

  6. Boil the liquid for 20 minutes.

  7. Measure the liquid and add an equal amount of hot sugar.

  8. Boil for 5 minutes and skim off any foam.

Assemble and serve

  1. Prepare 12 biscuit baskets as directed in Recipe No. 5.

  2. Place 1 apple in each basket, pressing down to fill the corners.

  3. Let the baskets cool.

  4. Fill the baskets with the jelly.

  5. Refrigerate until hardened.

  6. Serve with milk or cream.

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. Wheat + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Apple + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together205 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Sugar + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Apple + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together260 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

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

Tart apples
Provide the fruit filling that softens and turns tender when baked and simmered.
Sugar
Adds sweetness and, in the jelly, helps the liquid set firm when cooled.
Shredded wheat biscuits
Form the edible crisp baskets that hold the apple and jelly.

The step that matters

Boil the jelly for the right time with sugar added. Sugar and pectin from the apple parings need enough boiling to concentrate and set. Too little boiling leaves the jelly runny, while overcooking can make it stiff and sticky.

Swap the apple

How well each one fits the dish's main ingredients (sugar, wheat, biscuit):

  1. Vanillafits better
  2. Blueberryfits better
  3. Raisinfits better
  4. Applethe original

Fit is the average pairing score against sugar, wheat, biscuit. 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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