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Classic
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page 145
Orange or Lemon Tarts.
Take six large lemons, rub them very well with salt, and put them into water
with a handful of salt in it, for two days; then change them into fresh water
every day (without salt) for a fortnight; after this boil them two or three
hours till they are tender, cut them into half-quarters, and then again
three-quarter ways, as thin as you can. Take six pippins pared, cored, and
quartered, and a pint of fair water, in which let them boil till the pippins
break; put the liquor to your orange or lemon, with half the pulp of the pippins
well broken, and a pound of sugar. Boil these together a quarter of an hour,
then put it in a gallipot, and squeeze on orange in it: if it be a lemon tart,
squeeze a lemon; two spoonfuls is enough for a tart. Your patty-pans must be
small and shallow. Use fine puff-paste and very thin. A little baking will do.
Just as your tarts are going into the oven, with a feather or brush do them over
with melted butter, and then sift double refined sugar over them: This is a
pretty icing.
Icing for Tarts.
Beat and sift a quarter of a pound of fine loaf sugar. Put it into a mortar with
the white of one egg that has been well beat up. Add to these two spoonfuls of
rose water, and beat all together till it be so thick as just to
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