128.—Crisp Tart Paste.
1 lb. of butter, and 2 lbs. of flour. Rub the butter and flour very finely together, then mix it, with water, into a paste of the stiffness of the butter. This is a choice paste for tarts made of fresh fruit.
1 lb. of butter, and 2 lbs. of flour. Rub the butter and flour very finely together, then mix it, with water, into a paste of the stiffness of the butter. This is a choice paste for tarts made of fresh fruit.