Orange Tartlets

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Peel six oranges. Scrape off all the white skin with a sharp knife.
  2. Divide into sections, removing all the rest of the white and seeds.
  3. Drop them very carefully into boiling syrup (see p. 151) and let them simmer three minutes.
  4. Take the pieces out gently, and set them on a sieve to drain over a basin.
Syrup Reduction
  1. To the syrup add the juice of an orange and lemon and the juice that drains from the cooked oranges.
  2. Reduce it by boiling till very thick.
Assembly
  1. Line some patty pans with short or puff paste.
  2. Fill them with uncooked rice and bake quickly.
  3. Remove the rice, arrange the oranges on the pastry and pour the syrup over them just before serving.
Original Text
Orange Tartlets 7 oranges ¹⁄₂ pint syrup 1 lemon Puff or short paste Peel six oranges. Scrape off all the white skin with a sharp knife. Divide into sections, removing all the rest of the white and seeds. Drop them very carefully into boiling syrup (see p. 151)[Pg 134] and let them simmer three minutes. Take the pieces out gently, and set them on a sieve to drain over a basin. To the syrup add the juice of an orange and lemon and the juice that drains from the cooked oranges. Reduce it by boiling till very thick. Line some patty pans with short or puff paste. Fill them with uncooked rice and bake quickly. Remove the rice, arrange the oranges on the pastry and pour the syrup over them just before serving.
Notes
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