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Title: Citrus Tarts
Categories: Tarts
Yield: 6 Tarts

4 lg Naval oranges
3 Lemons
2 tb Butter
1/2 ts 5-color peppercorns; freshly
-ground
3 ts Fresh ginger; minced
3 tb Sugar
1/2 c White wine
2 tb Verjus
1 tb Honey
15 Ready-made tiny phyllo tart
-shells (1" diameter)

Using a vegetable peeler, cut the peel from the oranges and lemons,
removing any of the white pith. Soak the peels for 10 minutes in cold
water. Drain and coarsely chop the peels.

Melt the butter in a medium saucepan. Add the peels, pepper, ginger,
sugar, and wine, and bring to a boil. Reduce heat and simmer for 30
minutes. Allow the mixture to cool to room temperature and stir in
the verjus and honey.

Spoon the filling into the tart shells and serve.

Recipe by Francine Segan

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
renaissance-recipe-citrus-tarts-francine-segan/>

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