I have a question about the recipe "Peach Tart" from Amanda Hesser. The crust was very crumbly
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Staying toasty this season is as easy as breathing life into your fireplace
Crispy Coconut Kale with Roasted Salmon
Guides to Gifts for One & All
The Illustrated Biographies of 16 1/2 Desserts
Set Your Holiday Table
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.