Can I Use Margarine Instead Of Butter In My Butter Tarts ?
Can I Use Margarine Instead Of Butter In My Butter Tarts ?
You can use the stick margarine. The taste will be different and the texture after baking may be a little different, but you can use it.
YES YOU CAN but I would not it would be like using skim milk in a recipe that calls for heavy cream the food will be eatable but not the rich texture that the say truffle should have. your crust will not be light and flakey you nee the butter to create the layers in the crust
True about losing the rich butter flavor, but tarts don't have layers....
I believe she means the dough, that she makes for her tarts.Originally Posted by K. Slink
Pie dough and tart dough are somewhat different things...
I was always taught, as with so many other things in baking, the choice lies in the hands of the baker. I use a dough recipe that is flaky yet firm to hold fillings for tarts, or pies.
Well, lets hope that Ray1968 has a good result with whatever choice he makes...
I was kinda taught the same thing. There is a little difference between the two doughs and that is the tart dough has a little sugar and a little less flour than fat. It is usually rolled out a little thicker also. The pie dough has a flaker texture. But you can use either in whatever you are baking. Using margarine, butter or even crisco does change the taste somewhat but what the heck, it is all good in the end and that is what counts.
You've sure got that right!!!
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