I have a question about the recipe "Peach Tart" from amanda.
Sometimes cooked peach skins get tough. Can you score the skins horizontally before cutting vertically into those 1/2 inch slices?
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In the headnote, Amanda says her mother peels the peaches for the recipe, which would obviate any qualms about the skins ...
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I've never had a problem with the peach skins being tough in this recipe but your method sounds good, and if you're concerned about this, then I say why not try it!?
I remove peach skin just like I remove tomato skin. Put them in a pot of boiling water for about 20 seconds, hold under cold water and they come off like a dream.
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