William Woys Weaver

Paste Royal for Pattypans

1772

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Preparation info
  • Yield: Approximately

    Two Dozen

    Pattypans.
    • Difficulty

      Medium

Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets
The Christmas Cook

By William Woys Weaver

Published 1990

  • About

This is a rich crust that was particularly well liked for small ornamental pies and tartlets in the eighteenth century. However, it will become tough if handled too much. The texture should be somewhat similar to a butter cookie.

Ingredients

  • ½ pound (2 sticks) unsalted butter
  • 3½ cups all-purpose flour

Method

Grate or chop the butter into the flour and sugar. Rub this mixture through a sieve until a fine crumb is formed. Make a hole in the center. Beat the yolks and the wine and pour into the hole. Take a large wooden fork and work this into a dough, handling it as little as possible.

Roll out the dough on a surface lightly dusted with flour, or between sheets of wax paper, and line the tart