Shell Pastry
225g (8oz) Flour
110g (4oz) Butter
50g (2oz) Caster Sugar
2 Egg Yolks
1 Egg White
Water
Sieve the flour and sugar together into a bowl.
Cut the butter into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Mix the egg yolks, whites and water together in a separate bowl.
Make a well in the middle of the mixture and stir in the egg yolks using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out very thinly, so that you can see through it.
When you add a lid to tarts, prick with fork to prevent blistering.
Brush with water and sprinkle over a little caster sugar before baking.
To make a Shell Paste
Take half a pound of fine flour, and a quarter of a pound of butter, the yolks of two eggs and one white, two ounces of sugar finely sifted, mix all these together with a little water, and roll it very thin whilst you can see through it; when you lid your tarts prick them to keep them from blistering; make sure to roll them even, and when you bake them ice them.
English Housewifry - 1764
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