Very good for all sweet open tarts where puff pastry is not called for. When the filling itself is very sweet, a good short pastry may be preferred. (For all other pastries ff.)
These quantities will make 1 large open tart.
Mix the salt with the flour and sift them into a basin. Rub in the butter, add the sugar. Now stir in the well-beaten egg, and add enough cold water to form a rather stiff dough. Roll out and bake in oven about 425° F., gas mark 7.
A quarter of
©1975 The Estate of Elizabeth Ayrton