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Orange Tart or Tartlets

Take two Seville oranges and double their weight in refined sugar. Peel off the rinds thinly, and boil in a little water until tender, then pound them in a mortar, and mix with them the pulp of the fruit which has been freed from the pips and juice, the sugar, and half an ounce of fresh butter. Line the edges of a tart-dish with good puff-paste, put in the orange mixture, cover the dish with crust, fasten the edges securely, and bake in a moderate oven. Or, line some patty-pans with puff-pastry, half fill them with the orange mixture, lay narrow strips of pastry over them as an ornament, and bake as before. Time to bake the tart, three-quarters of an hour; the tartlets, twenty minutes. Probable cost, 6d. Sufficient for three or four persons.