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Golden Syrup Tart

A pastry tart filled with golden syrup and topped with bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and bread work together. They rank in the top 34% of all ingredient pairs, and cooks put them together in 178 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Golden Syrup Tart

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

  1. Grease an enamel plate.

  2. Line the plate with short crust pastry, fluting the edges.

Fill and top

  1. Pour golden syrup into the center of the plate.

  2. Add a heaped tablespoon of bread crumbs.

  3. Twist strands of pastry.

  4. Place the pastry strands over the top.

Bake and serve

  1. Bake in a 400°F (200°C) oven until golden.

  2. Serve cold.

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. Syrup + breadtop 34% of all pairs
    Smell alikelow
    Cooked together178 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Short crust pastry
Forms the base and the lattice top, giving a crisp, sturdy shell around the filling.
Golden syrup
Provides the sweet, sticky filling that thickens and caramelises as it bakes.
Freshly grated bread crumbs
Soak up the syrup and give the filling body so it sets rather than running out.

The step that matters

Bake until golden. The base needs to bake through to crisp, while the syrup must thicken without scorching at the edges. Pull the tart once the pastry is golden and the filling is bubbling thickly.

“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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