Short Crust
a lb of flour a 1/4 lb of butter a 1/4 lb of lard, rubbed in, weeted of a moderate thickness with hot water.
Mrs. Cassandra Austen
Jam Tarts
Plain flour – 3/4 cup + 2 tbsp(14 oz)
Salt – ¼ tsp
Butter or margarine – 7 tbsp (3½ oz)
Margarine or lard – 7 tbsp (3½ oz)
Cold water – to mix
12 tsp. Fruit Jam
- Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
- Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
- Roll out and use as required. If not to be used immediately, transfer to a polythene bag or wrap in aluminium foil and refrigerate.
- Roll out the pastry and cut out 12 circles with a 7.5 cm (3 inch) cutter. Line the 12 holes of a bun tin with the pastry.
- Place a teaspoon of the jam in each pastry case. Do not overfill or the jam will boil over and make a very sticky mess.
- Bake at 200 °C / 400 °F 6 for 15 minutes or until the pastry is golden. Cool on a wire rack.Modern recipe from Helen’s British Cooking Site.
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