I tried this Very Good Short Crust for Fruit Tarts and found it surprisingly straightforward for a recipe from 1861. The method was refreshing in its simplicity — no fancy equipment or techniques, just good old-fashioned rubbing and rolling. I was delighted to discover that the dough came together beautifully with just the right amount of water. The real surprise came when I tasted it raw — the sugar added a subtle sweetness that balanced the buttery richness perfectly. This crust is perfect for the weeknight cook who wants to impress without spending hours in the kitchen. It's versatile enough for sweet or savory fillings, and it bakes up golden and flaky every time. I'll be making this again next week, maybe with a quick lemon curd and some berries for a speedy dessert. Give it a try — your family will thank you.