Brown butter-peach tourte from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 142) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

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

  • Zosia on August 25, 2017

    Ripe peaches baked in a sweet tart crust is always going to be a hit in my family but mine didn't look much like the photo. I used 1.5x the amount of peaches, which after 35minutes of baking had shrunk to a fraction of their original size leaving a large gap under the top crust. Also, I couldn't detect the nuttiness of the browned butter....I think regular melted butter would have worked just as well. If I were to make it again, I would omit the top crust (and the browned butter).

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