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A question about a recipe: Peach Tart my dough is dry and crumbly, until i press it. Is that how it is suppose to be?
I have a question about step 1 on the recipe "Peach Tart" from amanda. It says:
"Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough."
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Barbara is a trusted source on General Cooking.
added over 1 year agoI've made it and mine was pretty moist. Maybe you used too much flour? You could try adding a drop or two more of oil till it's just damp.
I agree with drbabs -- when I made it, the dough was moist even before pressing it into the pan. The recipe calls for 1.5 cups of flour for the dough and another 2 T for the filling...did you by chance add the extra 2 T to the dough? Or maybe your liquid measurements were a bit off? I hope it turned out well for you regardless...it's such a delicious tart!
Amanda is a co-founder of Food52.
added over 1 year agoIt's usually fairly moist -- wondering if you use the "dip and sweep" method for measuring your flour? If not -- it's ok! -- you might have more flour in your mixture than I do. Add a little more oil/milk to the dough, starting with just a tablespoon.
I made a smaller peach tart and used a different recipe for the crust: I blind-baked the brown butter tart recipe from David Lebovitz. The tart crust itself was great, but even with a little extra flour the filling was too soupy. I think, now that peach season is over, I will try it with apples. Next summer I will try the peaches again, but I will double the amount of flour in the filling. (Incidentally, when I baked the crust for the peach tart, I had enough pastry left over to make a single-serving tart. After the crust had baked and cooled, I filled with a variation of a chocolate pot de creme recipe from Craig Claiborne. It was awesome.)