Short Pastry for Tarts
450g (1lb) Flour
340g (12oz) Butter
4 Egg Yolks
3 tbsp Sugar
1-2 tbsp Rose 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 and rose 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.
Roll out thinly.
Brush with water and sprinkle over a little caster sugar before baking.
A short Paste for Tarts
Take a pound of wheat-flour, and rub it very small, three quarters of a pound of butter, rub it as small as the flour, put to it three spoonfuls of loaf sugar beat and sifted; take the yolks of four eggs, and beat them very well; put to them a spoonful or two of rose-water, and work them into a paste, then roll them thin, and ice them as you did the other if you please, and bake 'em in a slow oven.
English Housewifry - 1764
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