A Boke of Gode Cookery Presents

To make shorte paest for tart

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: A recipe for making pastry dough for tarts

To make shorte paest for tart.

Take fine floure and a curtesy of faire water and a disshe of swete butter and a litle saffron and the yolkes of two egges and make it thin and tender as ye maie.

To make short paste for tart.

Take fine flour and a "curtesy" of fair water and a dish of sweet butter and a little saffron and the yolks of two eggs and make it thin and tender as you may.

  • Flour
  • Water
  • Butter
  • Saffron
  • Egg yolks, slightly beaten
Combine the flour & saffron. With a pastry knife, combine the flour and butter until the mixture resembles coarse sand. Add the egg yolks and enough of the water to allow the pastry to come together into a ball of dough. Knead in a little extra flour if necessary, but do not overknead. Roll out into thin sheets of pastry and use as needed.

The definition of "curtesy" is exactly unknown; it may refer to a "quart," but more than likely simply means the proper or right amount.


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