A tourte – which is what’s pictured above (it’s the one from Baking Chez Moi) – is a covered tart and about as close as the French come to a pie. Here the crusts are made from a double-batch of my favorite Sweet Tart Dough. (Here’s the recipe for the dough – just remember to double the recipe for this tourte and to roll it out rather than pat it into the pan; see recipe.) It’s a fail-proof crust with great flavor and a beautiful texture – it walks the delicate line between flaky and crisp.
And the filling is simple to make, even if it’s complex in taste and fragrance. What makes it extraordinary is the brown butter. The simple act of boiling butter until it colors is enough to produce nut and caramel flavors and aromas that are splendid with peaches.
Here’s what I ended up baking even thought I set out to make the tourte.
And here’s the little backstory … Friends were coming for dinner and my plan had been to serve them ice cream and cookies I’d already made and frozen, when I was waylaid by the scent of peaches in the market. I bought the peaches – natch – and when I got home and discovered that, as usual, I was short of time to pull everything together. I had an unbaked crust in the freezer (I try to keep at least one ready-to-go crust in there at all times) and, while I didn’t have time to make and roll out another crust, I had plenty of time to make streusel. And that’s how the Brown Butter-Peach and Crumb Tart was born.
Not unexpectedly, the tart had a short life. It came out of the oven, cooled down a bit and was devoured … gleefully.
When you’ve got more time than I had, make the tourte – it’s doubly good.