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Short Paest for Tartes

Recipe by Daniel Myers

Most of the pie crust recipes from 15th century are tacked on to the end of the recipe for some kind of pie filling. They're usually very simplemixtures of flour and water, and often don't call for any fat. This 16th century recipe is one of the earliest that is strictly for making short crust pastry. The addition of eggs and saffron give it a wonderful flavor.


1 1/2 cups flour
4 Tbsp. butter
2 egg yolks
1/2 tsp. salt
pinch saffron
about 3/8 cup water


Mix flour, salt, and saffron together in a large bowl. Cut or rub the butter andeggs into the flour mixture until it forms fine crumbs. Add water a little at a time until it just sticks together - too muchwater will make the dough too soft and sticky. Cover with a towel and allow to rest for 30 minutes. Roll out on a well flouredsurface.

To make short paest for tarte. Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.

Published: 2008-04-09