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Dessert

Strawberry Tart

A tart made with a short pastry shell and stewed strawberries in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Strawberry Tart

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the syrup

  1. Combine crushed sugar and water in a preserving pan.

  2. Boil until it forms a syrup.

  3. Add egg whites to the syrup.

  4. Remove any scum until only foam remains.

Stew the strawberries

  1. Remove tops from strawberries.

  2. Add strawberries to the syrup.

  3. Boil until they look clear.

Bake and serve

  1. Butter a tart dish.

  2. Line it with short pastry.

  3. Bake until golden.

  4. Pour the stewed strawberries into the baked pastry.

  5. Serve.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Crushed loaf sugar
Dissolves into water to make a syrup that sweetens and thickens the strawberries.
Egg whites
Foam collects impurities from the boiling syrup, which are then skimmed off to clear it.
Strawberries
Provide the main fruit flavour and are softened and cooked in the syrup.
Short paste
Forms the crisp, golden base that holds the strawberry filling.

The step that matters

Remove any scum until only foam remains. Impurities rising from the boiling syrup would cloud the filling and spoil its clear look. Skimming them off while the egg white foam is still present keeps the syrup clean.

“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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