Servings: 8

For filling:

6 peaches, peeled and sliced

Juice of ½ lemon

8 tablespoons unsalted butter, cut into pieces

¾ cup sugar

Crust:

1¼ cups all purpose flour, more for rolling

½ teaspoon salt

2 tablespoons sugar

10 tablespoons cold unsalted butter, cut into chunks

1 egg yolk

3 tablespoons ice water

Method:

Combine dry ingredients in food processor and pulse once or twice. Add butter all at once and process until the mixture is uniform, about 10 seconds. Add egg yolk and process another few seconds.

Put the mixture in a bowl and add ice water. Mix with your hands until the dough forms a ball, then refrigerate for 30 minutes.

Meanwhile, toss the peaches with the lemon juice. Press the butter into the bottom and sides of a 10-inch cast-iron skillet. Sprinkle the sugar over. Gently arrange the peaches in concentric circles, making sure to pack them tightly because they shrink during baking.

Cook the peaches over medium high heat for 15-20 minutes, until the sugar is caramelized and dark brown.

Preheat the oven to 400 F. While the peaches are cooking, roll out the pastry dough a little bigger than the pan. Lay the dough on top of the peaches, bringing it to the edge of the pan to seal. Prick with a fork and bake until golden brown, about 20 minutes.

Remove the tart from the oven and let sit five minutes. Shake the pan to loosen the fruit from the bottom and then invert onto a large serving dish. Serve with whipped cream.

Recipe from How to Cook Everything by Mark Bittman.