Very Good Short Crust for Fruit Tarts

Ingredients

• To every lb. of flour
• 3/4 lb butter
• 1 tablespoonful sifted sugar
• 1/3 pint water

Instructions

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