Peach tart from Food52 by Amanda Hesser

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mondraussie on August 25, 2021

    tastes great (reduced sugar by 1/3 based on comments by other members that it was too sweet), but base crumbled into a bit of a mess... maybe to eat at home, but not something I would try and serve to visitors.

  • chawkins on August 16, 2015

    I like this a lot, it was very easy, the dough was pressed into the tin, no need to pre-bake. All ingredients, other than the peaches, are pantry staples. I do not find the filling to be too sweet, but then I used 4 gigantic peaches in a 9" tart tin and had a little bit of juice overrun, probably should have used the optional extra tablespoon of flour in the topping, the peaches were about 3/4" above the rim of the tart tin before baking.

  • Astrid5555 on July 12, 2015

    Very sweet filling, very crumbly dough. Will not repeat!

  • JCBaldassare on November 07, 2013

    The recipe specifically says that the butter and sugar topping will seem like a lot, so I used all of it. The tart was way too sweet. Even my mother who has a huge sweet tooth thought so.

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