Problembeginnerdraft
Shortcrust turns tough
Also searched as: hard shortcrust, pastry shrinks, tough tart base
In short: Too much water, butter that was too warm or too much kneading have built up a .
Picture it
Like tufts of wool being knitted into a jumper: too much kneading weaves together what should stay loose.
What happened in your kitchen?
Question 1
Did you knead the pastry properly?
All causes, by frequency
3
- Kneaded too much
Kneading links the proteins.
Next time: Just press together briefly
- Too much water
With more water, more network forms.
Next time: Add water a spoonful at a time, just until the pastry holds
- Butter too warm
Soft butter blends in instead of coating the flour in little pieces.
Next time: Cold butter, cold hands, chill the pastry in between
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker