Homemade pop tarts coming out too dry / crumbly
So I just recently attempted to make my own pop tarts using the recipe found here: http://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?
Best Answer
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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Quick Answer about "Homemade pop tarts coming out too dry / crumbly"
If the dough gets too warm or starts to fall apart on you while rolling and cutting, just pop it back into the fridge for another 15 minutes. If the dough is too dry and crumbly even after chilling, sprinkle some ice cold water on top and work it in with your hands before rolling.Why is my Pop-Tart so hard?
Warm fats and water will lend a hard, crunchy crust instead of the nice flaky crust you want for the pop-tarts. After the two discs of dough have chilled as described in the recipe below, remove one from the fridge and let it come to room temperature for about 15 minutes.How do you soften Pop-Tarts?
Bake thawed pop tarts a 350 degrees for 10 minutes or until warmed through.What type of dough is used for Pop-Tarts?
Yes, the pop tart dough is essentially a pie dough recipe. If you don't have a food processor, I recommend using a pastry cutter or the back of a fork the combine the butter and flour mixture.What happens if you put butter on a Pop-Tart?
The trick to making butter on a Pop-Tart taste good is to make sure the Pop-Tart is extra toasty. That way, the butter melts into the crust, making the whole thing taste more homemade somehow. I would also recommend using salted butter, because that salt actually amps up the sweetness of the strawberry jam.Professional Baker Teaches You How To Make POP TARTS!
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