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Dessert

Fleur with Meringue

A short pastry tart filled with custard, jam, butter, meringue, and fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Fleur with Meringue

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the tart case

  1. Preheat the oven to 350°F (175°C).

  2. Grease a tart ring and place it on buttered paper on a baking tin.

  3. Line the ring with short pastry and prick the bottom to prevent blistering.

  4. Trim the edges evenly with a knife and fill with pastry custard.

  5. Dot with small pieces of butter and bake for 25-30 minutes until golden.

Top and bake

  1. Remove the tart ring and spread a layer of jam on top.

  2. Fill the tart with meringue using a piping bag and dust with icing sugar.

  3. Bake for 12-15 minutes to dry the meringue.

  4. Top with dried or fresh fruits 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. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Short pastry
Forms the crisp, sturdy shell that holds the custard and meringue.
Pastry custard
Provides a soft, rich filling that sets as the tart bakes.
Butter pieces
Adds richness and moisture to the custard as it bakes.
Jam
Adds sweetness and fruit flavour between the custard and meringue.
Meringue mixture
Forms a light, crisp topping that dries and browns in the oven.
Icing sugar
Sweetens the meringue surface and helps it take on a light finish.

The step that matters

Baking the meringue. Meringue needs a short, gentle bake to dry without over-browning or weeping. Too long or too hot can make it sticky, shrink away from the jam, or turn bitter from caramelised sugar.

“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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