Rub six oranges or lemons with salt, and put them into water,
with a handful of salt, for two days. Put every day fresh water
without salt, for a fortnight. Boil them tender, cut them into half
quarters, cornerways, quite thin: boil six pippins, pared, cored, and
quartered, in a pint of water till they break, then put the liquor to
the oranges or lemons, with half the pulp of the pippins well broken,
and a pound of sugar; boil them a quarter of an hour, then put them
into a pot and squeeze in two spoonsful of the juice of either orange
or lemon, according to the kind of tart; put puff paste, very thin,
into shallow patty-pans. Take a brush, and rub them over with melted
butter, sift double refined sugar over them, which will form a pretty
iceing, and bake them.