Paste Royal for Pattypans from The Christmas Cook: Three Centuries of American Yuletide Sweets by Wi
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 some...
Ingredients
- 4 tablespoons dry white wine
- 4 egg yolks
- ¼ cup superfine sugar
- 3½ cups all-purpose flour
- ½ pound (2 sticks) unsalted butter
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