Pastry for Tarts or Open Pies
- 2 cups flour
- 3/4 cup butter
- 1/2 teaspoon salt
- 1 tablespoon sugar
- Yolks of 2 eggs
- Water
Sift the salt, flour, and sugar together. Cut in the butter as directed above. Mix in the beaten yolks, then enough water to make a paste which is not very stiff; roll it two or three times, then wrap it in cloth, or cover it closely, and put it in the ice-box for about an hour. This give enough paste for four small tarts.
Submitted by Jun 23, 2009
7 min
60 min
67 min