Very Rich Short Crust for Tarts

Source: Eliza Acton, 1845

Instructions

  1. Break lightly, with the least possible handling, six ounces of butter into eight of flour.
  2. Add a dessertspoonful of pounded sugar, and two or three spoonsful of water.
  3. Roll the paste, for several minutes, to blend the ingredients well, folding it together like puff-crust, and touch it as little as possible.
  4. Proportions: Flour, 8 oz.; butter, 6 oz.; pounded sugar, 1 dessertspoonful; water, 1 to 2 spoonsful.

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