Tart Shell

1. Combine flour, sugar & salt in a food processor. Pulse a few times to combine.
2. Add in cold diced butter and pulse 4-5 times. With the processor turned on slowly add in water, starting with 3 1/2 TBS. Once dough begins to come together stop the processor and pulse a few more times until the dough forms a ball, adding more water as needed.
3. Place dough on a lightly floured work surface & knead a few times by hand. Roll into a smooth ball, cover with plastic wrap & refrigerate for 1-2 hours.
4. Preheat oven to 400ºF. After chilling, roll out dough on lightly floured work surface to about 1/8-1/4 ” thickness and 2″ larger than your pan size. Gently place dough in tart pan & lightly press into bottom and sides of pan. Trim off any excess.
5. Prick the bottom of shell a few times with a fork and then line with parchment paper & pie weights (or dried beans/rice).
6. Blind bake the shell for 8-9 min. Remove weights and paper and bake for another 2-3 min until the shell is lightly browned.

Filling

1. Let the shell cool for about 15 min. Reduce oven temp to 375ºF.
2. Sprinkle 3 TBS of brown sugar into bottom of tart shell. Arrange the sliced peaches in overlapping concentric circles and spread with remaining sugar. Dot the top with butter.
3. Bake for 30-40 min, or until the fruit has started to color slightly and the juices have become syrupy.
4. Allow to cool to room temp before serving so the juices have time to firm up a bit, or allow to cool and place in fridge overnight.