Pastry rather than show leather: what is the secret?

[PigStack]

I really, really want to make apple tart (my favourite dessert) but for some reason I cannot make pastry - even in the magimix barely mixing it, it still turns out likle leather. (I have a similar problem with scones but maybe that's another thread) At the moment I am craving apple tart and have butter in the fridge, apples from the garden and should be good to go but need the wisdom of successful pastry makers to hold my hand! (or give me your best tips)

I use half butter, half shortening, as little water as I can get away with, and put the lump in the fridge wrapped in clingfilm for 30 mins before rolling it out. Seems to work.

The fat should be cold when you make the pastry. Use the butter and shortening straight from the fridge.

Your overworking it. I tend to go for a rich pastry and add egg this helps bind it together. I use a magimix but pulse it not switch on and leave it for 5 mins you want breadcrumbs then add the egg and touch of water pulse just to get it to bind. once you start releasing gluten then you get the horrible texture.

Pop in bag, in fridge, out of fridge leave to warm a little. Roll gently (again overworking) fridge again.

www.bbcgoodfood.com/recipes/3036/cranberry-mince-pies this pastry mix works.

Roll pastry between clingfilm or baking parchment so easy and lifts without bits breaking off.