Short Paste, or Tart Paste
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
This paste is used for making raspberry tarts and covered tarts.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 13. The excerpt below is the record exactly as published.
SHORT PASTE, OR TART PASTE. One pound of flour, eight ounces of butter. Rub the butter and flour together with your hands, till the but- ter is crumbled into pieces, mix it into a moderate stiff paste with cold water
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