4309 Fine Quality Short Paste

For Flans and Fruit Tarts

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) sifted flour
  • 10 g ( oz) salt
  • 50 g (2 oz) caster sugar
  • 300 g (11 oz) butter
  • 1 egg
  • dl (5 fl oz or U.S. cup) water.


    Make a well in the flour, place the salt, sugar, egg, the softened butter and water in the centre; mix the flour gradually into the other ingredients until it is incorporated and forms a paste. Mix for a moment then knead it twice as for ordinary short paste; roll in a ball and keep in a cool place wrapped in a cloth.