Orange Tarts
From the treasured pages of Cookbook of 1725
Unknown Author
Orange Tarts
"Rasp your Oranges, & rub them with salt, & boil them tile they are tender. Stiff the skins in Water when It grows bitter, Then cut them in thin Slices, & cut every Slice into 4 Parts, Then put a little Sugar at the bottom of the Patty Pans. & lay in your Oranges. A middle size Patty Pan will take a ½ pd. of Sugar then bake them as you do Apples. Slice Apples amongst them if you please."
Note on the Original Text
The recipe, as with most from the early 1700s, is brief and assumes a certain culinary proficiency—amounts are implied, as is knowledge of how to prepare and manage fruit. Unfamiliar or archaic spelling (e.g., 'tile' for 'till' and 'Stiff' for 'steep' or 'soak') reflects early 18th-century manuscript conventions and regional variations in English. These directions mix instructional narrative with suggestions for variation (like adding apples). The structure is pragmatic, aiming for flexibility and adaptability to the ingredients and tools at hand, rather than the rigid measurements we expect today.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This recipe hails from around 1725, a period in English culinary history characterized by exploration with exotic fruits such as oranges—imported from southern Europe or the colonies. Sugar, though still considered a luxury, was more readily available in upper- and middle-class kitchens. Tarts using preserved or candied fruits showcased both the host's wealth and access to imported goods. These orange tarts would likely have been served at well-appointed tables during dessert courses or tea times. The instructions reflect household kitchen operations of the early 18th century—patty pans were small tart molds, and recipes relied on the cook’s knowledge for quantities, timing, and technique.
In the early 18th century, a cook would use a wooden rasp or fine grater for zesting the oranges, a knife for slicing, and heavy-bottomed pots for boiling. Patty pans were shallow metal tart tins, often tin or copper-lined. Baking was done in a brick or coal-fired oven, with careful attention paid to temperature and timing, informed by experience rather than precise thermometers. Serving tongs or flat wooden spatulas would help unmold the delicate tarts.
Prep Time
20 mins
Cook Time
1 hr 5 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 4 medium oranges (unwaxed if possible)
- 1 tablespoon coarse salt
- 1 quart water (for boiling, plus extra for soaking if needed)
- 1 pound granulated sugar (for 2 small tarts, adjust as needed)
- 2 medium apples (optional, peeled, cored, and sliced thinly)
Instructions
- Begin by washing and zesting (rasping) several oranges.
- Rub the zested oranges with a generous amount of coarse salt and then boil whole until the skins are very tender—this may take up to 30-40 minutes depending on the thickness of the peel.
- Drain and, if the water has become very bitter, soak the oranges in fresh water for an hour to reduce the bitterness, changing the water if needed.
- Once the oranges are cooled, slice them crosswise into thin rounds, then cut each round into quarters.
- Sprinkle the bottom of your tart or muffin tins (the modern equivalent of patty pans) with a little sugar.
- Arrange the orange pieces over the sugar in an even layer.
- For a small tart pan (about 4 inches wide), use approximately 8 ounces (1/2 pound) of sugar per pan, distributing it evenly over the oranges.
- Bake the tarts in a preheated oven at 350°F until the sugar caramelizes and the oranges become glossy and tender, about 20-25 minutes.
- Optionally, thinly sliced peeled apples can be layered among the oranges before baking to add subtle sweetness and variety.
Estimated Calories
260 per serving
Cooking Estimates
You will spend about 20 minutes preparing the oranges and apples, and about 40 minutes cooking the oranges and baking the tarts. Each serving contains around 260 calories. This recipe makes 8 small tart servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes