6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water
5 peaches (2 pounds)—halved, pitted and sliced 1/2 inch thick
1/4 cup plus 2 tablespoons dark brown sugar
1/2 teaspoon pure vanilla extract
Pinch of cinnamon
2 tablespoons heavy cream
2 tablespoons turbinado or other coarse sugar
In a food processor, pulse 1 1/2 cups of flour, the granulated sugar and 1/2 teaspoon of salt until mixed. Add the butter and pulse until it is peas size. Add water and pulse until the dough is moistened throughout. Transfer the dough to a lightly floured work area and pat it into a flat disk. Cover the disk with plastic wrap and refrigerate until chilled, approx. 30 minutes.
Preheat the oven to 425 degrees. In a medium bowl, toss your peaches with brown sugar, vanilla, cinnamon, a pinch of salt and the other 2 tablespoons of flour.
On a floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet. Mound the peaches with their natural juices in the dough’s center, leaving a 2-inch border all around. Fold the edge of the dough up and over the peaches. Keep the tart refrigerated until chilled- approx. 30 minutes.
Brush the dough with the cream and dusk with the turbinado sugar. Bake for about 50 minutes or until the crust is a gold color and the peaches are bubbling. Let sit for 15 minutes before serving.