Any experienced pastry cooks?

[u8myufo]

I am trying to replicate a pastry that my Grandmother used to make for her jam tart or treacle tart puddings when I was a child.Now I am assuming it would have been a sweet short crust pastry, but when cooked it was not a pale pastry it looked almost brown with dark flecks in it (No not burnt )

I have looked up older type recipes but they all state to use plain flour. It is obvious she would she have used a different flour or even substituted half the recommended amount of plain flour for a different type, but I am wondering what :shrug: maybe part wholemeal flour. My mother cannot remember, and all my Grans recipes were in her head so she took them with her when she passed away. I know she is laughing at me now trying to work it out
Thanks in advance for anybody that might be able to help.

 

[jolsterj]

The only thing i can think of was that she put some demerara sugar in it.

How much though I have no idea.

Look for a sweet pastry recipe with sugar in and that might give you an idea.

 

[Kerioak]

It is possible the difference is in the fat, Echo was very popular for pastry and I seem to remember a richer coloured pastry when using this.

 

[photon]

Maybe she used dripping?

Or maybe she was a bit of a health-foods nut, and added wheatgerm? Possibly toasting it in a dry frying pan first?