Seville Orange Tart

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the filling
For the crust
Instructions (11)
  1. Grate the rind off the Seville oranges as far as they are yellow.
  2. Put the oranges in fair water and let them boil till they are tender.
  3. Shift the water three or four times to take out the bitterness.
  4. When they are tender, cut them open, and take away the seeds and strings.
  5. Beat the pulp of the oranges in a mortar with half a pound of sugar till it is a paste.
  6. Add the yolks of six eggs, three or four spoonfuls of thick cream, and half a Naples biscuit grated.
  7. Mix these ingredients together.
  8. Melt a pound of fresh butter very thick and stir it well into the mixture.
  9. When the filling is cold, put a little thin puff-paste about the bottom and rim of your dish.
  10. Pour in the ingredients.
  11. Bake it about three quarters of an hour.
Original Text
You must take two large Seville oranges, and grate off the rind as far as they are yellow, then put your oranges in fair water, and let them boil till they are tender. Shift the water three or four times to take out the bitterness; when they are tender, cut them open, and take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till it is a paste; then put to it the yolks of six eggs, three or four spoonfuls of thick cream, half a Naples biscuit grated, mix these together, and melt a pound of fresh butter very thick, and stir it well in. When it is cold, put a little thin puff-paste about the bottom and rim of your dish; pour in the ingredients, and bake it about three quarters of an hour.
Notes
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