Homemade pop tarts coming out too dry / crumbly
So I just recently attempted to make my own pop tarts using the recipe found here: rampantcuisine.com/cuisine/homemade-pop-tarts/
But the tarts came out rather dry and crumbly like shortbread, as opposed to the "flaky" that you see in the pictures. I'm not quite sure what went wrong here, but I'm guessing that it had something to do with the amount of liquid I used. Any ideas on what might have caused it or how to fix it?
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It sounds like your pastry dough was overworked, so that the butter was too incorporated.
To get the flakiness you desire, when the dough is rolled flat, there should be layers of whole butter sandwiching floury layers.
If the butter is worked too far into the dough, instead you will get a sandy or crumbly texture.
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