Okay, we attempted to make a fruit tart with peaches, nectarines and strawberries. I don't know what went wrong, but after about 15 minutes in the oven, the smoke detectors went nuts and the whole bottom of our tart had gone far beyond the land of caramelization and into the world of burnt-to-shit food. The whole thing was supposed to cook for another 20-25 minutes, so I'm mostly just surprised by how quickly this happened and think it's got to be related to the sugar content, somehow. Hypotheses listed out below.
Here's the recipe and photos: https://imgur.com/a/N8CPN3B
The recipe calls for a few things that I think could be behind our failure:
- Using (defunct) parchment paper. (My partner is blaming it on this, but I'm not personally as sure.) I double checked what we used and it's rated for up to 400 degrees, AND the ends aren't burnt at all - only the area underneath the puff pastry crust.
- Sprinkling sugar on top of said parchment paper, beneath pastry crust. We didn't opt to get demerara sugar and instead used brown sugar - which SEEMED like a fine substitute according to the internet, but may be what went wrong?
- Pouring remaining fruit juices onto sliced fruit + crust before putting in the oven. There's a drip pattern on the edge of the paper (can be seen in photo) that's similarly burnt to the bottom of the tart. I'm curious if the fruit juices spilled out and got under the crust, and the sugars in that are what caused the burn. Obviously, as the fruit cooked, more juice was released, but I would have expected that to make the bottom soggy instead of burning to a crisp.
Other note: we did double the recipe and put each tart on its own baking sheet. The same issue happened on both, so it seems unlikely that the baking sheet was the problem. Any thoughts? I'm not much of a baker, so I'm not used to troubleshooting things like this.
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