Mrs Beetons Baking Recipes Revisited
Very Good Short Crust for Fruit Tarts
To 450g (1lb) of Flour allow:
340g (12oz) Butter
185ml (6.5floz) Water
1 tbsp Caster Sugar
Rub the butter into the flour.
Add the sugar and mix the into a stiff paste, with about 185ml (6.5floz) of water.
Roll it out two or three times, folding the pastry over each time and it will then be ready for use.
VERY GOOD SHORT CRUST FOR FRUIT TARTS
1210. INGREDIENTS - To every lb. of flour allow 3/4 lb. of butter, 1 tablespoonful of sifted sugar, 1/3 pint of water.
Mode - Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste, with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use.
Average cost, 1s. 1d. per lb.
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