I have a question about the recipe "Peach Tart" from Amanda Hesser. The crust was very crumbly
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It's a pat-in-pan dough so it will be a bit on the crumbly side. The ratio of moisture to flour is important for texture, so depending on how you measure a cup of flour, you could be adding more flour than the recipe suggested.
Amanda is a co-founder of Food52.
It should be a little crumbly but not falling apart. Msmely, thanks for weighing in about the flour ratio -- could be it.
Just made it again myself. Delicious. I had no problems. Could it be too much working of the crust when patting it out? As I recall the directions, one is instructed to keep a light touch.
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