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A question about a recipe: Peach Tart

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I have a question about the recipe "Peach Tart" from Amanda Hesser. Pan for tart, do you bake the crust first

asked by Nan over 2 years ago
2 answers 968 views
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added over 2 years ago

I used a 11" rectangular pan I think I overworked the dough to try to get it to fit into this pan, should I have refrigerated the dough before filling it?

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Amanda Hesser

Amanda is a co-founder of Food52.

added over 2 years ago

You don't need to refrigerate it but you can -- I find that tarts bake better when the tart pan is lined with the dough and then chilled for at least 20 minutes. Also no need to bake the crust first. You bake it together with the fruit.