Ingredients. - Two pounds of flour, six-eighths of a pound of butter, four yolks of eggs, two level tablespoonfuls of castor sugar, two teaspoonfuls of baking-powder.

Method. - Run the butter lightly into the flour, add the baking-powder, sugar, yolks of eggs, and a little water if necessary, but this paste must be rather stiff, and when the butter is soft, or the paste is being mixed in a warm place, only a few drops of water may be required. Roll out thinly and use at once. The crust for fruit tarts should be lightly brushed over with cold water, and dredged with castor sugar before being baked.