Seville Orange Tart

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

sixteen yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a pound of fresh butter melted ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
half a pound of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
a little rose-water ↝ Water, tap [Tap water]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
Cut the peel of a fine large Seville orange so thin as none of the white appears, beat it fine in a mortar till it is like a paste
a puff-paste all over the dish

Instructions (8)

Beat the egg yolks fine.
Mix the beaten egg yolks with the melted butter and white sugar.
Add the rose-water and nutmeg.
Prepare the Seville orange peel: cut it very thin, removing all white pith, and beat it to a paste in a mortar.
Gradually mix the orange peel paste into the egg yolk mixture.
Line a baking dish with puff-paste.
Pour the prepared filling into the puff-paste lined dish.
Bake the tart.

Original Text

You must take sixteen yolks of eggs, beat them fine, mix them with half a pound of fresh butter melted, and half a pound of white sugar, a little rose-water and a little nutmeg. Cut the peel of a fine large Seville orange so thin as none of the white appears, beat it fine in a mortar till it is like a paste, and by degrees mix in the above ingredients all together, then lay a puff-paste all over the dish; pour in the ingredients and bake it.

Notes

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