- Serves: 1 Tart
- Prep Time: 1 hour
- Cook Time: 15-20 minutes
- 1 1/2 c. Flour
- 1 c. Unsalted Butter, kept very cold
- 1/4 c. Ice Water
- 1/2 tsp.+1/4 tsp. Salt, divided
- 1 lb. Fresh Peaches, skins & pits removed
- 1/2 c. Sugar
- 1/2 tsp. Cinnamon
Preheat oven to 425 degrees and prepare a cast iron skillet or baking sheet with either non-stick spray or parchment paper. Cut together flour, salt, and butter until mixture resembles wet sand, then slowly add ice water, mixing until a dough just begins to come together. Form dough into a ball, and wrap tightly; refrigerate at least 20 minutes.
Slice peaches into bite-sized pieces and mix with cinnamon, sugar and salt. Roll out rested dough to about 1/4 inch thickness and about 1 foot in diameter. Lay dough in prepared pan and top with peach mixture. Pleat dough edges to seal.
Bake for 15-20 minutes or until crust is golden and peaches are tender. Allow tart to cool before serving.