Pie and Tart Shells

Discussion in 'Pastries & Baking' started by stefkatcharme, Dec 12, 2011.

  1. stefkatcharme

    stefkatcharme

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    I'm i the process of making Christmas tarts (my grandmother's recipe), and I'm using the recipe for shells from Tenderflake that's on the back of the package. This is probably not a good complaint to have about pastry, but I'm finding it's actually TOO flaky. The tarts are too delicate and not holding up like I want them to. Any suggestions on what I could do differently would be greatly appreciated. Thanks!
     
  2. siduri

    siduri

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    What's tenderflake? 

    I'm guessing a sort of shortening? 

    If you want a more solid tart shell use butter, or just butter and a little (1 - 2 tbsp) lard for flakiness. 
     
    Last edited: Dec 13, 2011