When I was a teenager, my mom taught me how to make pastry. Nice gluteny pastry. Flakey, tasty goodness. She had learned from her father who was a baker so you know she is a pastry pro. Way back in the day I could make top notch lard or shortening pastry. Then it happened – Celiac. Since my diagnosis I have not been successful at making pastry from scratch. It just hasn’t turned out right. When Katrine asked to make butter tarts I knew that it was time to contact the pro. This past week while up at her grandparents Katrine made tarts from scratch in all their gluteny goodness. Apparently they were flaky and suitably buttery.
She inspired me to try again. I thought it was going okay but it was an epic fail. The pastry was suitably flaky but way too grainy to be tasty. The key lime filling for the pie was limey but didn’t set. Neither did the egg tart filling. Sigh. Time to try again.
