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Very Rich Short Crust for Tarts

Name: Very Rich Short Crust for Tarts
Yield: 1 servings
Ingredients: eight ounces of flour; six ounces of butter; a dessertspoonful of pounded sugar; two or three of water

From Modern cookery, in all its branches, 1884

Serves 1

Handle the paste as little as possible.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 315. The excerpt below is the record exactly as published.

VERY RICH SHORT CRUST FOR TARTS, Break lightly, with the least possible handling, six ounces of butter into eight of Hour ; add a dessertspoonful of pounded sugar, and two or three of water

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