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Pie and Tart Shells

post #1 of 2
Thread Starter 

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!

post #2 of 2

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. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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