Two tarts to celebrate seasonal fruit were chosen this month for Tuesdays with Dorie. This week, I made the peach tart. Actually, this peach dessert wasn't the typical open-faced tart I've become accustomed to making from the book Baking Chez Moi, but a tourte with a top crust made from the same cookie-like tart dough as the shell. Peach season here is short but sweet and this year's crop was particularly good, perfect for a pastry like this.
I decided to be more generous with the peaches so I loaded the crust with whatever it could hold, about one-and-a-half times what the recipe called for but even with the extra fruit, this was too buttery for me; I would have preferred it without the top crust and the browned butter but everyone else who had some really enjoyed it.
To see the other fruit tarts, visit here.