Orange Tart Recipe
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.
Vote