Skip to main content
Dessert

Cream Peach Tarts

A tart of stewed peaches topped with a sweet cream dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Walnut and cinnamon match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,147 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Cream Peach Tarts

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Stew the sliced peaches in a little water until soft.

  2. Mash the stewed peaches.

  3. Sweeten the mashed peaches with sugar.

  4. Mix the sweet cream with flour or cornstarch. Add the cream mixture to the peaches and combine well.

Make the dough

  1. In a bowl, mix flour, baking powder, sugar, and salt.

  2. Add butter and work lightly. Add a little cinnamon.

  3. Moisten with sweet milk to form a soft dough.

  4. Roll the dough thin.

Assemble and bake

  1. Cut the dough into narrow strips. Twist the strips.

  2. Place the twisted strips over the peach mixture.

  3. Bake at 350°F (175°C) 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. Walnut + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together2,147 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Peach + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together625 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Peaches
Provide the main fruit filling, softened by stewing and mashing into a spreadable base.
Flour
Adds structure to the cream filling and to the dough, letting it hold its shape.
Cornstarch
Thickens the cream mixture so the peach filling holds together rather than running.
Baking powder
Releases gas in the dough, helping it rise and turn light and tender as it bakes.
Butter
Adds fat that tenderises the dough and contributes richness to the crust.
Sweet cream
Adds richness and moisture to the filling, softening its texture.

The step that matters

Working the butter into the dough. Working the butter in lightly keeps the dough tender and flaky. Overworking develops gluten, making the crust tough and dense.

Swap the walnut

How well each one fits the dish's main ingredients (peach, sugar, cream, flour, butter, cinnamon, milk):

  1. Almondfits better
  2. Pistachiofits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against peach, sugar, cream, flour, butter, cinnamon, milk. 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.

You might also like

Cinnamon RollsCinnamon Rolls71 recipesPeach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesCinnamon CakeCinnamon Cake42 recipes