Preparation: Yolks of eggs and sugar are stirred ½ hour, almonds and orange juice mixed in, then the baking powder and beaten whites of eggs. This dough is put into a buttered, round, loose bottom pan, strewn with bread crumbs and baked ¾ hour in medium hot oven.
No. 64—RICE TART WITH ORANGES.
- ¼ lb. of washed butter
- ½ lb. of flour
- 2 eggs
- ¼ lb. of sugar
- ¼ tsp. of baking powder
For the Filling.
- ½ lb. of rice
- 1 lb. of sugar
- ½ pt. of white wine
- Juice of 1 lemon
- Juice and rind of 1 orange
- 4 eggs
Preparation: The preparation of the dough is the same as [No. 61]. The dough is rolled out and put into the pan, making a high rim, and baked. The rice is cooked done but not mushy in 3 qts. of water. Then pour off the water, add white wine, lemon juice, orange juice, grated rind of ½ orange and sugar mixed with the rice to simmer ¼ hour. The yolks of eggs and the beaten whites are added and this mixture spread thick on the tart which is baked 20 minutes more in a medium hot oven. Instead of baking this dough, the batter may be prepared for the tart according to [No. 93].
No. 65—BREAD TART.
- 12 eggs
- 1 lb. powdered sugar
- 1 pt. grated rye bread
- 1 tbsp. of cinnamon
- 1½ cups of blanched, ground almonds
- 1 tbsp. of citron
- ¼ tsp. of cardamom
- 1½ tsps. of baking powder
Preparation: Yolks of eggs and sugar are stirred 20 minutes, then bread, cinnamon, almonds, citron, cardamom, baking powder and beaten whites of eggs mixed in. A round, loose bottom pan is buttered, the batter filled in and the tart baked in a slow oven. You can cover the tart with a chocolate frosting.
No. 66—PUFF PASTE TART WITH CREAM.