Peach Tart

• Short crust pastry
• 1 1/4 cups (175 grams) all-purpose flour
• 1/2 teaspoon (2 grams) salt
• 1 tablespoon (14 grams) granulated white sugar
• 1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
• 1/8 to 1/4 cup (30 - 60 ml) ice water
• Peach Filling:
• about 1 1/2 pounds (680 grams) fresh ripe peaches
• 3-4 tablespoons (30-40 grams) granulated white sugar
• 1/8 teaspoon kosher salt

1. Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal
2. (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.
3. Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. Place on lghtly floured brd. Roll t 14 " square. Transfer to baking sheet--pref lined w parchament paper. refridgerate. PEACH FILLG: Wash and defuzz, cut in to wedges. 4 cups. place innlg bowl and add pinch salt. Add 3-4T sugar. Arrange randomly on pastry, leave 2" border.Fold edges of pastry over peaches, pleating, seal cracks. BAKE 425 degrees for 35-45 min-reduce heat if it starts to burn. best Served warm

short crust pastry, flour, salt, white sugar, unsalted butter, water, filling, fresh ripe peaches, white sugar, kosher salt

Taken from www.epicurious.com/recipes/member/views/peach-tart-50041830 (may not work)