Short Paste for Tarts and Fruit Pies

Ingredients

• a pound of dried and sifted flour
• half a tea-spoonful of salt
• a table-spoonful of powdered sugar
• half a pound of butter
• rather more than a quarter of a pint of water or milk
• the yolks of two eggs

Method

1. 1

   Mix flour, salt, and sugar in a bowl.

2. 2

   Rub in butter, then stir in water or milk to form a paste.

3. 3

   Optionally add yolks of two eggs.

4. 4

   Roll out and bake as soon as possible.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1107. The excerpt below is the record exactly as published.

half a tea-spoonful of salt and a table-spoonful of crushed loaf sugar. Rub into it a quarter of a pound of sweet butter, and mix gradually with it sufficient cream to make it into a smooth paste. If cream cannot be had, the yolks of two eggs may be beaten up with a little milk, and substituted for it. Roll the paste out two or tlii-ee times, and use as quickly as possible. Probable cost, it" made with cream, is. 6d. per pound. Paste, Scraps of, How to use.— If any scraps or shreds of paste are loft after making pies or tarts, gather thum into one lump, and roll this out until it is as thin as possible. Stamp it into fancy shajjcs, piick these hghtly with a fork, place them on a baking-tin, and bake in a quick oven until they are firm, without being browned. Sift powdered sugar over them, and serve ijrcttily arranged round a dish of stewed fruit. Time, about eight minutes to bake. Paste, Short, for Tarts and Fruit Pies. — Put a pound of dried and sifted flour into a bowl, and mix with it haK a tea-spoonful of salt and a table-spoonful of powdered sugar. Rub half a pound of butter, or butter and lard, into the flour, and make it into a paste by stirring in rather more than a quarter of a pint of water or milk

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