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Dessert

Fruit Tarts

Fruit tarts made with pastry shells, fruit preserve, topped with lattice pastry and glazed with egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fruit preserve and sugar share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 37 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fruit Tarts

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Line tart pans with pastry as for masked tarts.

  2. Fill lined pans with fruit preserve or jam.

  3. Cover filling with lattice pastry.

  4. Glaze top with egg white.

Bake and serve

  1. Bake at 400°F (200°C) until light brown.

  2. Dust with powdered sugar before serving.

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. Fruit preserve + sugartop 7% of all pairs
    Smell alikestrong
    Cooked together37 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Fruit preserve + eggtop 39% of all pairs
    Smell alikelow
    Cooked together26 recipes

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

What each ingredient does

Pastry
Forms the crisp shell and lattice top that hold the filling in place.
Fruit preserve or jam
Supplies the sweet, set filling that bakes into the tart.
Egg white
Gives the top a glossy, browned finish when baked.

“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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