Tartelettes aux Oranges

Ingredients

• 2 Jaffa or St. Michael or 4 Tangerine oranges
• 3 oz. sugar (caster)
• 3 oz. butter
• 3 yolks of eggs
• 1 white of egg
• 1 teaspoonful vanilla essence
• about 4 lb. puff-paste trimmings

Method

1. 1

   Peel oranges thinly, chop rind finely.

2. 2

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

3. 3

   Whisk egg white with a pinch of salt, fold into mixture.

4. 4

   Roll out paste, line tartlet-moulds, prick with a fork, fill with mixture, bake for 15 minutes, dust with sugar, and finish baking.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 534. The excerpt below is the record exactly as published.

yolks 'of eggs, 4 oz. Paisley 618 THE NEW CENTURY COOKERY BOOK flour, 2 tablespoonfuls of cream, 1 tablespoonful of orange-flower water, puff-paste for lining (No. 1944). Blanch, peel, and dry the almonds, put them in a mortar and pound with the caster sugar until fine, add the yolks of eggs one by one, mix in the cream, the orange-flower water, and the Paisley flour. Line some tartlet-nnjvilds with the puff-paste, put in the mix- ture, and bake in a moderately heated oven. 2009. Tulles (Dessert Macaroons). — -Pound three-quarters of a pound of peeled almonds with four ounces of sugar, add the whites of six eggs, and work into a coarse paste. Flavour with vanilla, and incorporate two or three stiffly whisked whites of eggs. Dress on a buttered baking-sheet like macaroons, with shreds of almonds on top of each. Dredge with caster sugar and bake in a slack oven. When done place each macaroon on oiled rolling pins. 2010. Tartelettes aux Oranges. — 2 Jaffa or St. Michael or 4 Tangerine oranges, 3 oz. sugar (caster), 3 oz. butter, 3 yolks and 1 white of eggs, \ teaspoonful vanilla essence, about 4 lb. puff-paste trimmings

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