Home · Recipes · Historical Cookbook · Baked Goods

Cream Dough for Tarts and Pastries

4 servings

Ingredients

• 500 g Flour (fine, dry)
• 300 g Butter (washed)
• 0.5 l Cream (thick, sour)
• 2 tbsp Sugar
• 0.5 tsp Salt

Instructions

1. Tear the butter into small pieces and mix with the flour.
2. Make a well in the center, add the remaining ingredients, and, in a cool place, use a knife to draw flour from the edges towards the center until the dough can be worked by hand.
3. Refrigerate the finished dough overnight or for at least a few hours, as it will otherwise be difficult to roll out.
4. If it needs to be rolled out immediately, use only about half of the cream.
5. Omit the sugar for savory pastries.

Modernized from a treasured 19th-century German cookbook.