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Apple tart pastry a bit rubbery,why?

  • 07-10-2012 12:07pm
    #1
    Freiheit
    Closed Accounts Posts: 1,783 ✭✭✭


    Hi made my first apple tart ever ,with stewed apples,flour,cold water and butter,with the later blended together. Oh added sugar too. The taste was fine but the pastry a but rubbery. I assumed it hadn't been cooked fully but tried again today with the same pastry which I had left in the fridge,same result. Any suggestions as to why?.

    When mum bakes she used margerine and egg and milk rather than water,when i tried this though it was incrediblt sticky and had to throw it out.

    Also is there any difference in quality between Odlums and Supervalu own brand flour?.

    Thanks for feedback.

    Z x:)


Comments

  • #2
    Faith
    Moderators, Society & Culture Moderators Posts: 30,661 Mod ✭✭✭✭Faith


    If it's rubbery, it's probably been overworked. Pastry needs a delicate hand to avoid releasing too much gluten. Or you may not have rubbed the butter into the flour properly.


  • #3
    phormium
    Registered Users, Registered Users 2 Posts: 3,395 ✭✭✭phormium


    I always use an egg yolk and water, so kind of a combination of your recipes. It won't be sticky if you just add enough to stick it together, too much will make it sticky. For tarts I use 8oz plain flour, 2oz icing sugar (not essential, you could just use all flour), 5oz butter or hard marg, 1 egg yolk and sufficient water to bind it all together. I have never found much differences between flour brands for pastry.


  • #4
    huskerdu
    Registered Users, Registered Users 2 Posts: 1,932 ✭✭✭huskerdu


    I use the Nigel Slater recipe for pastry and it is always light and crumbly.
    its simpler to what phormium has described.

    180g flour, 100g butter. Rub in the butter by hand or in a blender. Add some icing sugar if you like.

    Add ice cold water, just enough for the pastry to barely bind together.
    Dont knead it or work it, but gently bring it together. The mixture should be crumbly not smooth.

    Refreidgerate for 30 minutes before use.


  • #5
    stop animal cruelty
    Closed Accounts Posts: 4,012 ✭✭✭stop animal cruelty


    Freiheit wrote: »
    Hi made my first apple tart ever ,with stewed apples,flour,cold water and butter,with the later blended together. Oh added sugar too. The taste was fine but the pastry a but rubbery. I assumed it hadn't been cooked fully but tried again today with the same pastry which I had left in the fridge,same result. Any suggestions as to why?.

    When mum bakes she used margerine and egg and milk rather than water,when i tried this though it was incrediblt sticky and had to throw it out.

    Also is there any difference in quality between Odlums and Supervalu own brand flour?.

    Thanks for feedback.


    Z x:)


    did you bake blind the pastry?


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