Orange Tart

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Another way
Instructions (12)
  1. Take eight Seville oranges; cut them in halves, pick out all the seeds; then pick out all the orange as free from the white skins as possible.
  2. Take the seeds out of the cores, and boil them till tender and free from bitter.
  3. When done enough, dry them very well from the water, and beat five of the orange-peels in a marble mortar till quite smooth.
  4. Then take the weight of the oranges in double-refined sugar, beaten fine, and sifted; mix it with the juice, and pound all well in the mortar; the peel that was left unbeaten you slice into your tart.
  5. You may keep out as much sugar as will ice the tart.
  6. Make the crust for it with twelve ounces of flour, six ounces of butter, melted in water, and the yolks of two eggs, well beaten and mixed into your flour.
  7. Be sure to prick the crust well before it goes into the oven.
Another way
  1. Take as many oranges as you require.
  2. Cut the peel extremely thin from the white, and shred it small.
  3. Clear the oranges entirely from the white, and cut them in small pieces like an apple, taking out the seeds.
  4. Sweeten as required, and bake in a nice paste.
  5. In winter, apples may be mixed.
Original Text
Orange Tart. Take eight Seville oranges; cut them in halves, pick out all the seeds; then pick out all the orange as free from the white skins as possible. Take the seeds out of the cores, and boil them till tender and free from bitter. When done enough, dry them very well from the water, and beat five of the orange-peels in a marble mortar till quite smooth. Then take the weight of the oranges in double-refined sugar, beaten fine, and sifted; mix it with the juice, and pound all well in the mortar; the peel that was left unbeaten you slice into your tart. You may keep out as much sugar as will ice the tart. Make the crust for it with twelve ounces of flour, six ounces of butter, melted in water, and the yolks of two eggs, well beaten and mixed into your flour. Be sure to prick the crust well before it goes into the oven. Half this quantity makes a pretty-sized tart. Another way. Take as many oranges as you require. Cut the peel extremely thin from the white, and shred it small. Clear the[294] oranges entirely from the white, and cut them in small pieces like an apple, taking out the seeds. Sweeten as required, and bake in a nice paste. In winter, apples may be mixed.
Notes
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