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Dessert

Fkevch Souffle Tabt

A souffle tart filled with stewed apples or jam, topped with a frothy egg white and sugar mixture, and garnished with sliced almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apple and almond are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,025 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fkevch Souffle Tabt

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Fill a pastry shell with stewed apples or jam.

Make the meringue

  1. Beat the egg whites until frothy.

  2. Gently mix in the sugar.

  3. Spread the mixture in a dome shape over the filling.

  4. Twist a piece of writing paper into a cone, fill it with remaining egg whites, and cut the tip.

  5. Pipe designs onto the dome and return to the oven.

Bake and serve

  1. Bake for a few minutes until set.

  2. Garnish with jellies of different colors and 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. Apple + almondtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,025 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  5. Egg + almondtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Sugar and apple barely smell alike, yet cooks put them together in 16,478 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

Egg whites
Whipped into a foam that sets into a light, airy meringue topping when baked.
Sugar
Stabilises the whipped egg whites and adds sweetness to the meringue.
Stewed apples
Provide moisture and fruity flavour in the base beneath the meringue.

The step that matters

Gently mix in the sugar. Folding sugar in gently keeps the whipped egg white foam from collapsing. Overmixing deflates the air bubbles, so the soufflé-style topping will not rise and set properly in the oven.

Swap the apple

How well each one fits the dish's main ingredients (egg, sugar, almond):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against egg, sugar, almond. 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.

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