Recipe

16th Century Short Paest For Tarts Recipe

	Jencathen / All my dishes 4 months, 2 weeks ago 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] Prep:10m Cook:30m Servings:1	Jencathen
	medieval pastry pie shell

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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

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.

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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