Paste for Tarts is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic flour and butter pastry typically used for lining tarts. The full recipe is presented here and I hope you enjoy this classic British version of: Paste for Tarts.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
Paſte for tarts.
ONE pound of flour, three quarters of a pound of butter ; mix up together, and beat well with a rolling-pin.
Modern Redaction
Ingredients:
300g plain flour
230g butter
Method:
Sift the flour into a bowl. Dice the butter finely, add to the flour then rub in with your fingertips until the butter is completely incorporated. Shape the resultant mixture into a ball, place on a marble slab dusted with flour and roll out to medium thickness.
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