🔕 🔔

My Basket ()

All questions

A question about a recipe: Peach Tart

1306fcea fb6d 45ec 8d00 a1af7da8fd0c  2011 0822 peach tart james ransom 4118

I have a question about the recipe "Peach Tart" from Amanda Hesser. The crust was very crumbly

asked by Nan almost 3 years ago
3 answers 1247 views
05742d15 f143 41f6 9974 460746cef397  a602199a08f4439cf1fc247db4d36021 1
added almost 3 years ago

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.


397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 3 years ago

It should be a little crumbly but not falling apart. Msmely, thanks for weighing in about the flour ratio -- could be it.

E0cc9d5c 6544 49fb b0e4 5c150d9ac0f7  imag0055
added almost 3 years ago

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.

Let's Keep in Touch!

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.)

Please enter a valid email address.