#36. Make Pastry

I was thinking about cooking for most of the week, since I didn’t really do any at all.  Seriously.  I’m pretty sure the juice glass I washed this afternoon was from Tuesday.  I really needed to do something serious to kick off cooking again.  I decided to make butter tarts.First, I put on my camera and took a selfie.  Like how my headband matches the kitchen?  That wasn’t even intentional, I’m naturally that co-ordinated, with my kitchen, nothing else.After that, I removed the kitten from and then cleaned the kitchen.   Mostly to remove the kitten germs from the counter top, but also because the person who’s party this baking was going to is allergic to peanuts and I needed to make sure there wasn’t any nut residue anywhere.  Not that I even eat nuts a lot, but I thought it prudent to be extra careful since I’m a sporadic enjoyer of peanut butter and cashews.

The recipe that I consulted was not the one that I have used before (that recipe can be found on the Tenderflake box…), and did not contain the egg and the vinegar that my aunty Enid told me makes for a fool-proof pastry.  And by fool-proof pastry, I don’t really mean fool-proof, I mean harder to screw up BUT still possible to screw up (trust me).  I was concerned that the pastry would turn out tough, so I added as little water as possible, which left me with a dough that was very crumbly, but difficult to work with.Some of the butter tarts were beautiful, like that one.But some turned out like this.  You see here that there is one tart on the plate….there was more than one crumbly tart.  I will not tell you what happened to the other ones, it’s just too sad (and delicious).

I was surprised at how easy it was to make butter tarts that tasted pretty much exactly how I thought they should taste.  Especially considering that I didn’t really follow the recipe…as usual.  Since I’m a recipe rebel, I ended up with too much filling, and I’m not really sure what to do with it, any ideas??

Update:  They were a success!  I got many compliments for my tasty tarts and my very crumbly pastry (which, I guess, people like!).

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7 Responses to #36. Make Pastry

  1. mommy says:

    Thanks for the visit. You didn’t tell me that you had left over filling when you were here. You can just freeze it and use it later when you make more, less crumbly, pastry.

  2. Alice says:

    or just spread the filling onto toast for breakfast? 🙂

    • listedmal says:

      That would be tasty, but there’s raw egg in the filling….actually I’m not even sure if I’m bothered by that, but I’m sure would be some kind of food safety rule being broken there. So I won’t recommend it to others…

  3. kilax says:

    You did a great job! They look like something you would buy in a shop 🙂

  4. Joanne says:

    Crumbly pastry is the best. Good job.

  5. John says:

    Thanks for stopping by this morning. That’s quite the list and all in one year?! I already wore my runners to work yesterday and I’m wearing the court shoes to badminton tonight so yes unlike your husband they are being used for exercise 🙂 Sure latch onto my HM the more the merrier right?

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