Very Rich Short Crust for Tarts


  • Flour, 8 oz.
  • butter, 6 oz.
  • pounded sugar, 1 dessertspoonful
  • water, 1 to 2 spoonsful.


Break lightly, with the least possible handling, six ounces of butter into eight of flour; add a dessertspoonful of pounded sugar, and two or three of water; roll the paste, for several minutes, to blend the ingredients well, folding it together like puff-crust, and touch it as little as possible.