What happens to pastry if it has too little fat?

* Tough and dry: Fat provides tenderness and flakiness. Without enough, the gluten in the flour will develop too much, making the pastry tough and chewy.

* Brittle and crumbly: Fat helps to bind the ingredients together. Insufficient fat will make the pastry fragile and prone to breaking.

* Difficult to roll out: Fat acts as a lubricant, making the dough easier to handle. Less fat will result in a sticky dough that is difficult to roll out without tearing.

* Lacking in flavor: Fat adds richness and flavor to pastries. With less fat, the pastry will taste bland and unappetizing.

In essence, a pastry with too little fat will be a far cry from the desired flaky, tender, and flavorful result.

Here's a breakdown of how fat affects pastry:

* Tenderness: Fat coats the gluten strands in the flour, preventing them from forming long chains that would make the pastry tough.

* Flakiness: When fat is chilled and cut into the dough, it creates layers. During baking, the fat melts and creates steam, which separates the layers and results in a flaky texture.

* Flavor: Fat adds richness and depth of flavor to pastries.

* Structure: Fat helps to bind the ingredients together, giving the pastry its structure.

Remember: The amount of fat needed will vary depending on the type of pastry you're making. However, it's always best to err on the side of having enough fat to ensure a tender, flaky, and flavorful result.