Put one pound of flour upon your pastry slab with two ounces of butter,
rub well together with the hands, make a hole in the centre, in which
put a pinch of salt and the yolk of an egg with the juice of a lemon;
mix with water as before, then roll it out thin and lay half a pound of
butter (prepared as for puff paste) rolled into thin sheets over, fold
it in three, roll and fold again twice over, lay it in a cold place a
quarter of an hour, give another roll and it is ready for use where
required; this paste is mostly used for fruit tarts, for which it is
well adapted.