Ingredients:

  • 1.5 cups all-purpose flour (180g)
  • 8 tbsp chilled and cubed unsalted butter (113g)
  • 1 tbsp granulated sugar (12g)
  • 0.5 tsp salt (3g)
  • 4 tbsp ice water (60ml)
  • 1.5 lbs fresh yellow peaches, sliced 1/4 inch (680g)
  • 1/3 cup granulated sugar (67g)
  • 2 tbsp cornstarch (16g)
  • 0.5 tsp ground cinnamon (1g)
  • 1 tbsp lemon juice (15ml)
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp turbinado sugar (12g)

Instructions:

  1. Slice the fresh yellow peaches into uniform 1/4 inch slices.
  2. In a medium mixing bowl, toss the peach slices with 1/3 cup granulated sugar, cornstarch, cinnamon, and lemon juice.
  3. Allow the peach mixture to macerate for 10 minutes until a thick syrup forms.
  4. On parchment paper, roll the chilled dough into a rough 12-inch circle.
  5. Sprinkle a pinch of flour or almond meal in the center of the dough to create a moisture barrier.
  6. Arrange the peach slices in a spiral pattern, leaving a 2-inch border of dough around the edges.
  7. Fold the dough border over the edges of the peaches to create a rustic crust.
  8. Beat one egg with 1 tablespoon of water and brush the egg wash onto the dough edges.
  9. Sprinkle the edges with turbinado sugar and bake until the crust is golden brown and peaches are caramelized.