Although I don't own one myself. I prefer to use a baking stone and just roll out the pastry like a pizza and fold over the edges. I like the rustic look of it.
A friend kindly pointed out to me that I had left off the rest of the directions for the tart pastry recipe I posted--quite a long time ago now, unfortunately. When I get busy all I seem to want to write about is food. And our garden. But technically our garden also falls under the food category because we don't have much in the floral department... I guess food is my comfort topic?
Anyway, back to the important topic of tarts...
Preheat the oven to 425 F. Place peach mixture on tart (I spiraled them out to make them pretty) and make sure to leave a 2 inch border for the crust. Once you've put all the peaches on, bring the pastry edge toward the center, overlapping on the peaches as necessary. Bake for 25-30 min or until the crust is golden brown and the peaches are soft. Serve with vanilla ice cream or vanilla greek yogurt.