Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Unsalted butter, cold and cubed
• 0.5 cup Granulated sugar
• 1 Egg yolk
• 2 tablespoons Ice water
• 0.25 teaspoon Salt
• 4 large Fresh ripe peaches, peeled, pitted, and sliced
• 1 tablespoon Lemon juice
• 2 tablespoons Cornstarch
• 0.5 teaspoon Vanilla extract
• 0.25 teaspoon Almond extract (optional)
• 0.25 cup Apricot jam

Instructions

1. 1

   Prepare the Pâte Sablée (Sweet Shortcrust Pastry): In a large bowl, combine flour, 2 tablespoons of sugar, and salt. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until just combined and a dough forms. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

2. 2

   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides. Trim any excess dough.

3. 3

   Prepare the peach filling: In a medium bowl, gently toss the sliced peaches with the remaining 6 tablespoons of granulated sugar, lemon juice, cornstarch, vanilla extract, and optional almond extract. Let sit for 5-10 minutes.

4. 4

   Arrange the peach slices decoratively in a single layer over the pastry shell. You can create concentric circles or a fanned pattern.

5. 5

   Bake the tart for 35-40 minutes, or until the crust is golden brown and the peaches are tender and bubbling. If the crust browns too quickly, you can cover the edges with foil.

6. 6

   While the tart is baking, prepare the apricot glaze. In a small saucepan, warm the apricot jam over low heat until it melts and becomes pourable. You can add a tablespoon of water if it's too thick.

7. 7

   Once the tart is out of the oven, immediately brush the warm apricot glaze over the peaches and the exposed crust. This adds a beautiful sheen and extra fruity flavor.

8. 8

   Let the tart cool completely on a wire rack before removing it from the pan and slicing. This allows the filling to set properly.