yes, but if you really value an un-soggy crust, you may want to prepare the filling and the crust the day before and then bake them off together on the day of.
I think it depends on how the tart is prepared. If it's a fresh peach tart- and the peach slices are on top of a pastry cream or whipped topping, you should prepare all of the components a day ahead. Then the day of, bake off the tart crust, allow to cool and assemble it. If you are baking the peaches in the crust, I would par-bake the crust. Then assemble and bake. Peaches are very juicy, and as ATG117 you will risk a soggy bottom.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for all the saves, all the faves, and just for being you
Free Shipping This Weekend!
The Ingredient All Steaks Need
Bourbon + Orange + Ginger
Why Amazon Bought Whole Foods
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)