Now usually individual open shortcrust bases filled with lemon curd.
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To make Orange or Lemon Tarts.
TAKE six large lemons, and rub them very well with faff [?] and put them in water for two days, with a handful of salt in it; then change them into fresh water every day (without fail), for a fortnight, then boil them for two or three hours till they are tender, then cut them into half-quarters, and then cut them three-corner ways, as thin as you can: take six pippins pared, cored, and quartered, and a pint of fair water. Let them boil till the pippins break; put the liquor to your orange or lemon, and half the pulp of the pippins well broken and a pound of sugar. Boil these together a quarter of an hour, then put it in a gallipot, and squeeze an orange in it; if it be a lemon tart, squeeze a lemon, two spoonfuls is enough for a tart. Your patty pans must be small and shallow. Put fine puff-paste and very thin; a little while will bake it. Just as your tarts are going into the oven, with a feather or brush do them over with melted butter, and then sift double-refined sugar over them, and this is a pretty icing on them.
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