via alexandra cooks
1 T. sugar
¼ tsp. table salt
8 T. unsalted butter
¼ C. + 1 T. ice water
1 peach, sliced (If making two tarts, use two peaches.)
pinch sugar, pinch salt
1 T. butter, melted
1 tsp. sugar
1 large peach, sliced
pinch sugar, pinch salt
1 T. butter, melted
1 tsp. sugar
Whisk flour, sugar and salt together. Cut butter into flour until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight. (Dough can be frozen, too.)
To Assemble:
1. Toss peach slices with the pinches of sugar and salt. Set aside. On a lightly floured work surface, roll one disk out approximately into a 9-inch circle, using flour as needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. Transfer dough to parchment paper. Spoon 1-2 tablespoons of the frangipane (if using) into the center of the tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange the fruit in concentric circles over the frangipane.
2. Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart onto itself, crimping to make a folded-over border. Chill tart in the refrigerator for 10-15 minutes. Brush dough with butter and sprinkle sugar over entire tart. Place in the oven for 30-35 minutes or until crust is golden. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing.
