Orange or Lemon Tarts

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the candied fruit
For the tarts
Instructions (14)
  1. Rub the lemons very well with salt, and put them in water for two days, with a handful of salt in it.
  2. Change the lemons into fresh water every day (without salt) for a fortnight.
  3. Boil the lemons for two or three hours till they are tender.
  4. Cut the lemons into half quarters, and then cut them thin cross-ways, as thin as you can.
  5. Pare, core, and quarter six pippins.
  6. Boil the pippins with a pint of fair water till the pippins break.
  7. Put the liquor from the pippins to your orange or lemon, and half the pulp of the pippins well broken, and a pound of sugar.
  8. Boil these together for a quarter of an hour.
  9. Put the mixture in a gallipot.
  10. Squeeze an orange in it; if it be a lemon tart, squeeze a lemon. Two spoonfuls is enough for a tart.
  11. Prepare small and shallow patty-pans with fine puff-paste, and very thin.
  12. Bake the tarts for a short while.
  13. Just as your tarts are going into the oven, with a feather or brush, do them over with melted butter.
  14. Sift double-refined sugar over them for icing.
Original Text
To make Orange or Lemon Tarts. TAKE six large lemons, and rub them very well with salt, and put them in water for two days, with a handful of salt in it; then change them into fresh water every day (without salt) for a fortnight, then boil them for two or three hours till they are tender; then cut them into half quarters, and then cut them thin cross-ways, as thin as you can; take six pippins pared, cored and quartered, and a pint of fair water. Let them boil till the pippins break; put the liquor to your orange or lemon, and half the pulp of the pippins well broken, and a pound of sugar. Boil these together a quarter of an hour, then put it in a gallipot, and squeeze an orange in it: if it be a lemon tart, squeeze a lemon; two spoonfuls is enough for a tart. Your patty-pans must be small and shallow. Put fine puff-paste, and very thin; a little while will bake it. Just as your tarts are going into the oven, with a feather, or brush, do them over with melted butter, and then sift double-refined sugar over them; and this is a pretty icing on them.
Notes
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