I have a question about the recipe "Peach Tart" from Amanda Hesser. Pan for tart, do you bake the crust first
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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?
Amanda is a co-founder of Food52.
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.