Orange Tartlets

Ingredients

• TWO Jaffa or St. Michael or four Tangerine oranges
• three ounces of castor sugar
• three ounces of butter
• the yolks of three eggs
• the white of one
• half a teaspoonful of vanilla essence
• about half a pound of puff paste

Method

1. 1

   Peel oranges thinly, chop rind finely.

2. 2

   Cream butter and sugar, add yolks gradually, stir in vanilla, chopped rind, and orange juice.

3. 3

   Whisk egg white with salt to stiff froth and fold in.

4. 4

   Roll out paste, line tartlet molds, fill with mixture, bake for fifteen minutes, dust with sugar, and finish baking.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 90. The excerpt below is the record exactly as published.

ORANGE TARTLETS TWO Jaffa or St. Michael or four Tangerine oranges, three ounces of castor sugar, three ounces of butter, the yolks of three eggs and the white of one, half a teaspoonful of vanilla essence and about half a pound of puff paste

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