I have a question about the recipe "Peach Tart" from Amanda Hesser. Is my peach tart going to be awful because my peaches are slightly under ripe? :(
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Can you wait a few days to make it? If so, toss them in a paper bag and let them ripen on the counter. If not, you could try roasting them slightly before using.
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If you can't wait, slice the peaches and macerate them in (fresh!) lemon juice for a couple of hours. Drain and dry them before using them in the tart.
Amanda is a co-founder of Food52.
Hi Lacy, sorry I didn't answer sooner -- was traveling. The above answers are great; while ripe peaches are best for this recipe, it's a pretty forgiving tart and the topping would probably mask most underripe ills. Hope all turned out well!