Posted by: hearttohearthcookery | September 23, 2012

Shell of Fine Pastry

Tourte Shell of Fine Pastry

LaVarenne gives very detailed instructions for How to make a fine white dough … for the shells of pies, tourtes, talmouses and other pastries.   Instead of two pounds softened butter to half a bushel of wheat flour for White Pastry Dough, you put in three poundsIf you use this dough to make tourtes, they should be given the thickness of one quarter crown or of a coin of thirty sous, more or less depending on the size of your pastry.

My next hearth cooking class is October 20, 2012, visit my website for more details:

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