This is a vintage cookbook trial, error and rescue mission. After deciding to make rhubarb tart, I wondered if there was a suitable pastry recipe in the same book. I saw one which included rice flour, of which I’ve had a bag lying around for ages, being only a sporadic shortbread maker. I’ve already had a successful attempts at plain and enriched shortcrusts, tart paste and cream crust, and was optimistic about trying a new method:
Rice paste for sweets
A New System of Domestic Cookery by Mrs Rundell (first published 1806, reprinted by Persephone Books 2009)
Boil a quarter of a pound of ground rice in the smallest amount of water; strain from it all moisture as well as you can; beat it in the mortar with half an ounce of butter, and one egg well beaten, and it will make an excellent paste for tarts, &c.