Very Good Short Crust for Fruit Tarts

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 1.0 lb of dough
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (4)

1210. INGREDIENTS.—To every lb. of flour allow 3/4 lb. of butter, 1 tablespoonful of sifted sugar, 1/3 pint of water. ↝ Flour, 00 [Cereal Grains and Pasta]
3/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 tablespoonful of sifted sugar ↝ Sugar, NFS [Sugars and honey]
1/3 pint of water ↝ Water, tap [Tap water]

Instructions (3)

Mode

Rub the butter into the flour, after having ascertained that the latter is perfectly dry.
Add the sugar, and mix the whole into a stiff paste, with about 1/3 pint of water.
Roll it out two or three times, folding the paste over each time, and it will be ready for use.

Original Text

VERY GOOD SHORT CRUST FOR FRUIT TARTS.

1210. INGREDIENTS.—To every lb. of flour allow 3/4 lb. of butter, 1 tablespoonful of sifted sugar, 1/3 pint of water.

Mode.—Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste, with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use.

Average cost, 1s. 1d. per lb.

Notes

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