🔕 🔔
Loading…

My Basket ()

All questions

Tart dilemma resolved thanks to Food52 Hotline!

E6b1b8cd 32e7 455c 85e5 e9e9416f2d12  tart success

Here's a shout-out to the folks who helped me figure out what happened to my raspberry tart. The culprit: not enough "docking" or pricking of the crust before prebaking it. You can see the original post and picture and responses by search "tart disaster." Thanks!!

asked by DebJ over 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 565 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 1 year ago

Thank you so much for the follow up!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

88afa98e fd9c 4e61 af72 03658638b6cb  eight ball 600px
cv
added over 1 year ago

Hear, hear!

It's great when someone follows up with the outcome of their issue. Not only does it make the community members feel appreciated it, it is also educational to other readers.

Too often, people post and run, never to return, with nary a word about whether or not the given advice was helpful. This isn't just folks here but at pretty much all Internet Q&A forums. Take, take, take, and no thank yous.

Appalling.

Thank you for circling back to us. So few of your type online...

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 1 year ago

That's one beautiful tart! If this try hadn't worked, I was going to suggest that several of us give it a try. It's a really simple recipe (from Bistro Cooking by Patricia Wells, for those who didn't follow the discussion), and it seems like a keeper.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

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.