Recipe

16th Century Short Paest For Tarts Recipe


16th Century Short Paest For Tarts Recipe Jencathen / All my dishes
1 year, 6 months 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

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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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Comments

dmyers 8 months, 1 week ago said:


The original source of this recipe is
http://recipes.medievalcookery.com/shortpaest.html

This recipe was copied from MedievalCookery.com and posted here in violation of US copyright laws.

Since grouprecipes.com asserts in their terms and conditions that they receive full publication rights to all recipes posted on this site, I can not permit my work to be posted here. If you wish to distribute any of the recipes from MedievalCookery.com, please post only a link to the recipe.

Neither grouprecipes.com or its affiliates have permission to reproduce or distribute this recipe.

Best regards,
Daniel Myers
MedievalCookery.com

jencathen 8 months, 1 week ago said:


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