I have a question about the recipe "Peach Tart" from Amanda Hesser. Made this twice today- really wanted to get it right! Both times my crust burnt around the edges. Tips or tricks appreciated!
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BerryBaby is trusted source on General Cooking
I make an aluminum foil collar for the crust. Put it on the crust when it goes in the oven and remove the collar about 10-15minutes before tart is done. Crust will be golden.
Amanda is a co-founder of Food52.
The only explanation I can think of is that maybe your oven runs hot? I would try baking it 25-degrees lower next time. Hope this helps!
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