Name: Paste Royal for Pattypans
Yield: Yield: Approximately Two Dozen 3-inch Pattypans.
Cuisine: American
Ingredients: ¼ cup superfine sugar; ½ pound (2 sticks) unsalted butter; 4 tablespoons dry white wine; 3½ cups all-purpose flour; 4 egg yolks

Preparation info

Yield: Approximately
Two Dozen
Pattypans.

Difficulty
Medium

Appears in

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