Paste Puff For Tarts, Etc. Recipe ingredients

• 1 pound of flour
• ½ pound of butter
• 1 teaspoon of baking powder

To prepare this Paste Puff For Tarts, Etc. Recipe, first divide the butter into three portions. Put the flour into a bowl, and mix the baking powder thoroughly with it, first, however, taking out three tablespoons for working the pastry. Rub one portion of the butter into the flour, and mix it with as little of the water as will make the paste smooth. Roll this out until it is an inch thick, then divide into halves. Put one half aside, and roll out the other until it is very thin, less than a quarter of an inch in thickness. Break up the second portion of the butter into small bits, and lay these over the paste, leaving a margin of quite an inch to allow for the butter spreading in rolling. Dredge with flour, and fold in three, then roll out until the paste is an inch thick. Treat the other half in exactly the same manner, using the third portion of the butter. When this is done, place the two pieces on top of one another, and roll out until half an inch thick. Now fold the paste, and place it between two dishes, and put it aside in a cool place until next day.

When rolling out the paste for trts, take care to keep it one way of the grain. If in using the cuttings they are placed straight, one on top of the other, the last bit of paste will be as light and flaky as the first used.