Peach Crumb Tart

• FOR THE CRUST:
• 1-1/4 cup All-purpose Flour
• 1/2 teaspoons Salt
• 2 Tablespoons Sugar
• 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces
• 3 Tablespoons Cold Buttermilk
• FOR THE FILLING:
• 6 whole Peaches
• 1/2 cups Sugar
• 1 Tablespoon Lemon Juice
• 1/4 cups All-purpose Flour
• 1/4 teaspoons Salt
• FOR THE CRUMB TOPPING:
• 1-1/4 cup All-purpose Flour
• 1/3 cups Sugar
• 1/4 teaspoons Salt
• 1 stick Unsalted Butter, Melted And Slightly Cooled

1. Make the crust by adding flour, salt, sugar and butter to a food processor. Pulse a few times until mixture resembles coarse crumbs. With the machine running, slowly add cold buttermilk until a dough ball forms. Wrap in plastic and refrigerate for at least 30 minutes.
2. While dough is chilling, bring a large pot of water to a boil, place peaches in the boiling water for 1 minute, and remove with a slotted spoon. Allow to cool and the peel should come off very easily.
3. Slice peaches and add to a large bowl. Toss with sugar, lemon juice, flour and salt and set aside while you make the crumb topping.
4. Add flour, sugar and salt to the food processor (no need to wash it from when you made the base dough) and pulse to combine. Pour in melted butter and pulse until thoroughly incorporated. Preheat oven to 350u0b0F.
5. Remove dough from refrigerator and roll out on a floured surface to a circle (approximately 10 inches in diameter) Drape into a 9-inch tart pan with a removable bottom and trim the edges. Add peach filling to the shell. Using your hand, crumble topping over the peach filling and place tart on a baking sheet to catch any drips. Bake for approximately 45 minutes or until top is light golden brown.

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Taken from tastykitchen.com/recipes/desserts/peach-crumb-tart/ (may not work)