Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Orange Pastry Tart.

Roll out a round bottom of good puff paste dough, not too thin. Wash the edge with egg and place a strip of the puff paste 1½ inches wide around the edge of the bottom. Decorate this strip with small stars, hearts, crescents, or any small fancy cutter you may have, and from the puff paste wash all with egg and bake well, but take care not to brown the center too much. As soon as baked ice the edge with soft lemon-flavored icing or fondant, and when cold fill the tart with cream filling given below, and decorate the top with fruit jelly, candied orange slices and whipped cream.

Orange Cream for Filling.-½ lb. of sugar, ½ pt. white wine, 6 yolks, the rind and juice of 1½ oranges, ¾ oz. gelatine that has been softened in a little warm water, and if not tart enough add the juice of 1 lemon. Boil this, stirring constantly until slightly thick; remove from fire, and when cooled a little add the snow of 4 whites of egg carefully. In the egg white beat in a handful of sugar to prevent coagulation when mixing it into the warm cream filling. Finish as stated above.