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Tarts, Paste For

Take a pound and a half of flour, a pound and a quarter of fresh butter, a large pinch of salt, four yolks of eggs, and half a glassful of water. Mix this paste as lightly as possible without handling it too much; spread it over the board with a rolling-pin, and then fold it in three, as you do puff-paste; roll it out, and fold it up again. Do this four times running: this is what is called four-turned. Use this paste either for tourte of entrees, for pies of meat or fruit, or when it may be wanted. (See also PUFF-PASTE.)