Orange Tart

Ingredients

• 4 yolks of epgs
• 4 ozs. of fresh butter
• 4 ozs. of loiif sugar
• ; lb. of candied orange peel
• ; sufficient liuff paste to cover the bottom of a tart dish

Method

1. 1

   Take the yolks of four eggs, well beaten, with four ounces of fresh butter, four ounces of lump sugar; melt the butter and sugar together.

2. 2

   When nearly cold add the eggs to it.

3. 3

   Lay a puff crust in your pie dish, cover the paste with small pieces of candied orange peel, pour the mixture over it, and bake in a quick oven for a little more than an hour.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 40. The excerpt below is the record exactly as published.

Orange Tart. Foil Six Persons. — 4 yolks of epgs ; 4 ozs. of fresh butter , 4 ozs. of loiif sugar ; lb. of candied orange peel ; sufficient liuff paste to cover the bottom of a tart dish

Cook this with the app: pantry check, scaling, and the assistant.