Country Peach Tart

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a food processor, combine the flour, granulated sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

3. While pulsing, slowly add the cold water until the dough comes together. Be careful not to overmix.

4. Turn the dough out onto a lightly floured surface and gently knead it a couple of times to form a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5. In a bowl, toss the peach slices with lemon juice and cinnamon until well coated. Set aside.

6. Once the dough has chilled, roll it out on a floured surface into a circle about 12 inches in diameter. Carefully transfer the dough onto the prepared baking sheet.

7. Arrange the peach slices in a decorative pattern on top of the dough, leaving a 2-inch border all around.

8. Gently fold the edges of the dough over the peaches, creating a rustic crust. Press to seal any cracks or tears.

9. Brush the edges of the crust with the beaten egg and sprinkle the turbinado sugar over the top of the tart.

10. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the peaches are tender.

11. Allow the tart to cool slightly before serving. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of freshly whipped cream, if desired.