AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question I am making fruit tarts and am wondering if I can sub all purpose flour for the pastry flour it calls for in the recipe for short dough. I understand there are gluten differences, will this affect the quality of the tart shell?
Answer Gillian:
Yes, it will effect the tenderness of the dough, but you can use AP flour in a pinch. Just handle the dough as little as possible, and let it rest between steps. Specifically, after the dough is made and before rolling, then after you put the dough in the pans, let them rest again, in the refrigerator, before baking.
