Crust (or you can use store-bought premade pastry, enough for a double crust)
2 3/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cut into small pieces
1 egg yolk
1/4 cup granulated sugar
4-5 tablespoons ice water
1. Make a mound of flour on a work surface, then make a well in the center of the mound and put the butter, egg yolk, sugar, and 3 tablespoons of the cold water into it.
2. Mix the ingredients in the well with your fingertips, then begin incorporating the flour in until the mixture has the consistency of coarse meal. Add 1 tablespoon water and continue to blend, adding water 1/2 tablespoon at a time as needed to form a workable dough, gathering it into a ball.
3. Add a little flour to the work surface and knead the dough two or three times with the heels of your hands. Take care not to over knead. Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4 ripe peaches, pitted, halved, and cut into thick slices (I don’t peel them, but you can if you like)
3 tablespoons apricot preserves
2 tablespoons brown sugar
2 tablespoons cream
2 tablespoons coarse sugar
1. Preheat oven to 400F. Roll out chilled dough to make a circle about 12 inches in diameter. Place on a baking sheet and coat evenly with preserves to about 1 inch from the edge. Mound peach slices on dough, leaving that 1-inch border of dough around the peaches, then sprinkle peaches with brown sugar.
2. Fold up the dough and crimp the edges together to cup the peaches in a nest. There will still be a lot of peach showing in the center.
3. Brush the exposed crust with cream and sprinkle with coarse sugar. Bake 30 minutes in preheated oven, then allow to cool at least 10 minutes before serving.
Here is when I had the peaches on, and started rolling up the edges.....
Here she is.....all tucked in and ready to go in the oven......
And here is the finished tart, all golden brown right out of the oven.....hope you get to make it, enjoy!!!
On a side note.....the only thing I would do different is maybe not use really ripe peaches. Mine were getting a little soft, which caused some extra juice in the tart. Next time I will use ripe but still firm peaches. Still, it turned out very good!