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Two Dozen
Pattypans.Medium
Published 1990
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.
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