Take six or seven fine large-sweet oranges; roll them under your hand on a table to increase the juice, and then squeeze them through a strainer over half a pound or more of powdered loaf-sugar. Mix the orange-juice and the sugar thoroughly together. Use none of the peel. Break twelve eggs into a large shallow pan, and beat them till thick and smooth. Then stir in, gradually, the orange-juice and sugar. Have ready a sufficiency of the best puff-paste, roll it out thin, and line some patty-pans with it, having first buttered them inside. Then fill them with the orange-mixture, and set them immediately into a rather brisk oven. Bake the tarts a light brown; and when done, set them to cool. When quite cold, take them out of the patty-pans, put them on a large dish, and grate sugar over their tops.
Lemon tarts may be made in a similar manner, but they require double the quantity of sugar.
For baking tarts it is well to use (instead of tin pattypans) small deep plates of china or white-ware, with broad flat edges, like little soup-plates. You can then have all round the edge a rim of paste ornamentally notched. In notching the edge of a tart, (this must, of course, be done before it goes into the oven,) use a sharp knife. Make the cuts at equal distances about an inch broad, so as to form squares. Turn upwards one square, and leave the next one down; and so on all round the edge. This is the chevaux-de-frize pattern. For the shell-pattern, having notched the edge of the paste into squares, turn up one half of every square, giving the cor ner a fold down. The paste should always be thickest round the rim or edge.
All tarts are best the day they are baked; but they should never be sent to table warm.