Recipe

16th Century Short Paest For Tarts Recipe


16th Century Short Paest For Tarts Recipe
This 16th century recipe is one of the earliest that is strictly for making short crust pastry. The addition of eggs and saffron give it a wonderful flavor. Source [A Proper New Booke of Cookery, A. Veale]

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Ingredients
  • 1 1/2 cups flour
  • 4 Tbsp. butter
  • 2 egg yolks
  • 1/2 tsp. salt
  • pinch saffron
  • water, about 3/8 cup

Directions
  1. Mix flour, salt, and saffron together in a large bowl. Cut or rub the butter and eggs into the flour mixture until it forms fine crumbs. Add water a little at a time until it just sticks together - too much water will make the dough too soft and sticky. Cover with a towel and allow to rest for 30 minutes. Roll out on a well floured surface.
  2. To make short paest for tarte. Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.

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