Orange Tarts
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the pastry
Line patty pans with puff pastry.
Bake for 15 minutes at 400°F (200°C).
Fill and brown
Remove from oven and place 1 teaspoon of orange marmalade on each tart.
Cover with meringue and brown in the oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Bakes into flaky, layered cases that hold the filling.
- Orange marmalade
- Adds sweetness and a tangy orange flavour to the centre of each tart.
- Meringue
- Forms a sweet, airy topping that browns in the oven.
The step that matters
Browning the meringue. Meringue sets and turns golden as its sugar caramelises and its egg proteins firm up. Too little heat leaves it pale and soft, while too much scorches the sugar and darkens it before the centre sets. Watch it closely while it browns.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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