Crust for Tarts

Ingredients

• 1 egg
• 10 ozs. of butter
• 1 lb. of flour

Method

1. 1

   Beat the egg, mix with melted butter, and stir into the flour.

2. 2

   Line patty pans quickly, brush with water, and sift sugar over them before baking.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 181. The excerpt below is the record exactly as published.

1 lb. of flour well dried, I rub into it 3 or 4 ozs. of butter, so fine I as not to be seen — into some cream put the yolks of 2 eggs, beaten, and mix the above into a smooth paste ; roll it thin, and bake it in a slow oven. CRUST for APPLE PIES, &c. — Rub 6 ozs. of butter In 9 of flour, mix it into a stiffish paste, with as little water as possible, beat it well, and roll it thin ; bake it in a moderate oven. CRUST for RAISED MEAT PIES, &c. — Boil water with a little fine lard, and an equal quantity of fresh dripping, or of butter. While hot, mix this with as much flour as you will want, making the paste as stiff as you can to be smooth, which is to be made by good kneading and beating it with the rolling pin. When quite smooth, put a lump into a cloth to soak till nearly cold. Those who are not clever at raising crust, may roll the paste of a proper thickness, and cut out the top and bot- tom of the pie, then a long piece of the sides. Cement the bottom to the sides with egg, bringing the former rather further out, and pinching both together ; put egg between the paste to make it adhere to the sides. Fill your pie and put on the cover, and pinch it and the side-crust together. The same way of uniting the paste is to be observed if the sides are pressed into a tin form, in which the paste must be baked, after it shall be filled and covered ; but the tin should bfe buttered, and carefully taken off when done enough ; and as the form makes the sides of too light a colour, the paste should be put in the oven again for 15 minutes. With a feather, put egg over as at first CRUST, for Sweet Pastry. — Work % lb. lightly of butter into 1 lb. of flour, breaking it small ; add salt, 3 ozs. of finely powdered sugar, and suffi- cient milk to make it into a smooth paste. Bake slowly, and keep it pale. CRUST FOR TARTS.— Beat 1 egg till quite thin, have ready xo ozs. of butter,

Cook this with the app: pantry check, scaling, and the assistant.