Paste for Tarts
This is a sweetened tart pastry made with boiling cream and butter instead of cold fat and water. Pouring the hot liquid onto the flour gives a stiff dough that rolls out very thin, which suits small tarts with delicate fillings. The recipe comes from the Household Cyclopedia by Henry Hartshorne, a nineteenth-century reference, and it needs only four ingredients, so it is easy to try and to scale.
Instructions
Put the sugar and flour together in a large bowl and stir them until they are evenly mixed.
Bring the cream to a boil and add the butter to it, so the butter softens and melts into the hot liquid.
Pour the hot cream and butter over the sugar and flour and mix until the dough comes together as a stiff paste.
Work the dough well with your hands until it is smooth and even.
Roll the dough out very thinly, ready to line tart tins or to cut into shapes for tarts.
Make it personal.
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