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Dessert

Sand Tarts

A sweet pastry made with butter, sugar, eggs, flour, cinnamon, and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Sand Tarts

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Preheat the oven to 400°F (200°C).

  2. Cream the butter and sugar together until light and fluffy.

  3. Add the eggs and mix well.

  4. Gradually add flour until the dough is soft but not sticky.

Shape and bake

  1. Roll the dough thin and cut into desired shapes.

  2. Paint the tops with egg white.

  3. Sprinkle equal parts ground cinnamon and granulated sugar on top.

  4. Place a quarter of a blanched almond in the center of each tart.

  5. Place the tarts in floured pans and bake until golden.

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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Butter
Creams with sugar to trap air, giving the tarts a light, tender crumb.
Sugar
Creams with butter for structure and adds sweetness and gentle browning.
Eggs
Bind the dough and add richness and structure to hold the shapes.
Flour
Forms the dough's structure, set by baking into firm tarts.
Egg white
Brushed on top to help the sprinkled topping adhere and promote browning.

The step that matters

Gradually add flour until the dough is soft but not sticky. Adding flour gradually lets you stop once the dough is soft but not sticky. Too much flour makes the dough dense and tough, while too little makes it hard to roll and cut cleanly.

“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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