…using only historical ingredients!
I made some tiny peach tarts using a recipe from Good Housewife’s Jewell, and made half of them gluten free. This crust was very easy and handled incredibly well, for both the small (in a ramekin) and mini (in a mini muffin tin) versions.
- 5 oz brown rice flour
- 2 oz chestnut flour
- Pinch salt
- Optional: double pinch sugar, for sweet pies only
- 1 oz butter (or lard — Elizabethan pastry recipes tend to call for butter and this was otherwise vegetarian)
- 3/8 cup boiling water
- 1 egg
- Mix together dry ingredients.
- Combine the butter and boiling water (I used a kettle to heat it — you can also use more water and heat the butter and water together) until the butter is fully melted. A glass measuring cup is ideal.
- Add butter-water mixture to dry ingredients and mix vigorously.
- When cool enough to handle, add the egg and knead until it forms a smooth dough.
- Roll out and use as desired. Makes enough for a single standard crust. (Double recipe for a top crust.)
If you can’t find chestnut flour locally, I order mine from nuts.com.
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