The paste for this cut laid tart was prepared using Robert May’s 1685 receipt (recipe): make a paste ..with cold butter, two or three eggs, and cold water.
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Posted by: hearttohearthcookery | February 23, 2015
Paste for a Laid Tart
Posted in culinary history, food, food history, Pastry, receipts, recipes, tarts | Tags: culinary history, food, food history, foodways
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