I'm sure it would work just fine with regular all-purpose, actually. The texture might be a little tougher, no biggie. Actually I absent-mindedly put in 1/2 c. whole wheat and only 1/4 c. pastry flour last night, and could hardly tell the difference.
The Greens and Herbs Tart filling. It would hold up well to something like a potpie filling, too, or something savory and custardy like a quiche filling.
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