Peach Tart Flaky Crust (Print Version)

Goldeny pastry hugs jammy peaches dusted with cinnamon—just right when you want something sweet and lovely.

# Ingredients:

→ Crust

01 - 1 large egg yolk
02 - 50 g granulated sugar
03 - 115 g unsalted butter, kept chilled and chopped
04 - 125 g plain flour

→ Filling

05 - Extra 2 tbsp white sugar
06 - 1 tsp cinnamon, ground
07 - 1 big egg
08 - 4 peaches, ripe, pit tossed, sliced thin (around 300 g)

# Steps:

01 - Let it rest for at least 10 minutes so it's easier to slice. You can enjoy it warm or after it cools down a bit.
02 - Put your tart in the oven and let it bake about 35–40 minutes till the edges look golden and the top firms up.
03 - Spoon the peach mix right over your crust and spread it gently so it looks even.
04 - Crack the egg into a bowl and beat it up with two tablespoons sugar and the cinnamon. Dump in your peach slices and stir so they're all coated.
05 - Toss your flour and sugar in a bowl. Rub in cold butter till you get a crumbly mix. Add the egg yolk and blend it in with a fork till it starts sticking together. Press all this into the bottom and up the sides of your tart pan.
06 - Fire up your oven to 190°C and let it get good and hot.
07 - Clean your peaches, slice 'em thin, and toss those pits.

# Notes:

01 - Pick peaches that feel soft but still have some firmness–this way your dessert doesn't turn wet or soggy.