The recipe says to partially prebake the crust, and see page 252. Page 252 tells all about prebaking the crust, but says nothing about “partially” prebaking the crust. Can anyone tell me how long it is supposed to be prebaked for?

Thanks for any help!  - D

Hi Dan,

Wecome to the blog.  I have a note in my P&PB;that I returned the tart shell to the oven for only 5 minutes after removing the weights.  I also have a note that the Peaches and Cream Tart is fantastic so it must have been baked correctly.  Someone else on the blog may have more accurate information.  Enjoy the tart.

Annie

Hi DanC - welcome to the forum.  Rose has discussed this problem on the blog - apparently the recipe should read “lightly prebaked” not “partially prebaked”.  Here’s a link the the thread:
http://www.realbakingwithrose.com/2007/08/on_vacation_til_tuesday_sept_4.html

I have just made the Peaches and Cream Tart and macerated the peaches - I think Rose suggested it elsewhere.  I used all the sugar and added 16g lemon juice to the peaches and left for about an hour.  I ended up with 200g liquid and reduced it by about half.  I added the cinnamon to the cream/egg yolk mixture and then baked the peaches for only 10 mins as they were already quite soft.  I then added the cream mixture and baked for 20 mins but thought it wasn’t quite set so put back for 5 mins.  When I took it out it was bubbling all over and beautifully browned on top.  But I’m now worried that the custard may have split.  I know Rose mentions that the acid in the peaches prevents splitting but I’m selling the tart in one piece and can’t cut into it to find out!  Has anyone any advice/experience of this?  I made this tart a few times before but exactly as the recipe and wrote that it was fabulous. 
Annie