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Pippin Tarts

Take half a dozen Flanders pippins, or any other good cooking apples, pare and core them, and put them into a saucepan with a little butter, and water sufficient only to prevent them burning. Let them simmer until they begin to fall, then add four ounces of moist sugar, and the strained juice and finely-minced rind of a Seville orange. Boil and stir the mixture until it thickens, then turn it out to cool. Put it into tartlet shells already baked, and serve cold. Time, about half an hour to boil the apples. Probable cost, 9d. for the apple paste. Sufficient--according to the size of the pippins.