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Classic
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page 159
as you put them in the oven. Or beat white of egg, wash the paste, and sift
white sugar.
Pippin Tarts.
Pare thin two Seville or China oranges, boil the peel tender, and shred it fine;
pare and core twenty apples, put them in a stew-pan, and as little water as
possible; when half done, add half a pound of sugar, the orange-peel and juice;
boil till pretty thick. When cold, put it in a shallow dish, or pattypans lined
with paste, to turn out, and be eaten cold.
Prune Tart.
Give prunes a scald, take out the stones and break them; put the kernels into a
little cranberry juice, with the prunes and sugar; simmer; and when cold, make a
tart of the sweetmeat.
Orange Tart.
Squeeze, pulp, and boil two Seville oranges tender, weigh them, and double of
sugar; beat both together to a paste, and then add the juice and pulp of the
fruit, and the size of a walnut of fresh butter, and beat all together. Choose a
very shallow dish, line it with a light puff-crust, and lay the paste of orange
in it. You may ice it.
Codlin Tart.
Scald the fruit as will be directed under that article; when ready take off the
thin skin, and lay them whole in a dish, put a little of the water that the
apples were boiled in at bottom, strew them over with lump sugar or fine Lisbon;
when cold, put a paste round the edges and over.
You may wet it with white of egg, and strew sugar over, which looks well: or cut
the lid in quarters; without touching the paste on the edge of the dish; and
either put the broad end downwards, and make the point stand up, or remove the
lid altogether. Pour a good custard over it when cold; sift sugar over.
Or line the bottom of a shallow dish with paste, lay the apples in it, sweeten,
and lay little twists of paste over in bars.
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