Instructions

1. In the bowl of your stand mixer or food processor combine the flour, sugar, salt and butter, mix until a ball begins to form, adding the water 1 Tbs at a time after the first 30 seconds of mixing.
2. Scoop the dough onto a piece of plastic wrap and refrigerate while you prepare the filling.
3. In a medium saucepan over medium/high heat cook the peaches, sugar, flour, lemon juice and cinnamon until boiling.
4. Remove from heat and using an immersion blender pulse the mixture until chunky.
5. In a separate bowl whisk the egg and vanilla together, add a small amount of the peach liquid to the egg, whisking to keep the egg from scrambling.
6. Whisk the egg mixture back into the peaches and cook for an additional 1-2 minutes until thick. Preheat your oven to 400º and press the dough into a large, prepared (this is really important, to avoid sticking) tart pan, lay a piece of foil over the dough and fill the area with weights, I used dried beans, bake for 15 minutes.
7. Remove the crust from the oven and let cool slightly.
8. Pour the peach mixture over the crust and bake for 20-25 minutes until the edges start to golden and crisp.
9. Cool the tart completely in the pan, slice and serve.