3/4 c chilled unsalted butter, cut into small pieces
1 large whole egg, plus 1 large egg yolk
1 tsp pure vanilla extract
For the filling-
2 c peeled, pitted, an dsliced peaches (plums, apricots, or cherries can be substituted)
1/2 c granulated sugar
2 tbsp all-purpose flour
For the topping-
1 large egg
course sugar for sprinkling
Instructions
To make the pastry, in a large bowl, combine the flour, granulated sugar, baking powder, salt, and lemon zest and stir to mix. Scatter the butter pieces over the flour mixture. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, course crumbs the size of peas. In a small bowl, whisk together the whole egg, the egg yolk, and the vanilla until well blended. Pour the egg mixture over the flour mixture and stir until the dough is evenly moist and begins to come together. If the mixture seems dry, add a teaspoon or so of cold water. Transfer the dough to a work surface and divide into 2 disks, one slightly larger than the other. Wrap separately in plastic wrap, and refrigerate for at least 30 minutes or for up to overnight.
Position a rack in the lower third of the oven and preheat to 375F. To make the filling, in a bowl, toss together the peach slices, granulated sugar, and flour. Set aside.
On a lightly floured work surface, roll out the larger dough disk into a 12-inch round. Carefully roll around the pin, position the pin over a 10-inch tart pan with a removable bottom, and unroll the dough, pressing it gently but firmly against the bottom and sides of the pan. Trim the edges of the dough, leaving a 1/2-inch overhang. Fold the overhang over against the inside of the rim of the pan. Pour the peaches itno the pastry-lined tart pan, spreading them into an even layer. Roll out the second dough disk into a 10-inch round. Using a pastry wheel or a knife, cut the dough round into 10-inch strips each 1/2-inch wide. Arrange half of the strips across the top of the tart, spacing them evenly. Give the pan a quarter turn and place the remaining dough strips across the top to form a lattice pattern. If the strips break, patch them together with a drop of water. Press the ends of the strips against the side of the tart shell to seal.
To make the topping, in a bowl, whisk together the egg and 1 tbsp water. Using a pastry brush, gently brush the dough strips with the egg mixture. Sprinkle the strips generously with the course sugar. Bake until the pastry is golden brown, about 45 min. Transfer to a wire rack, let cook for 10 min, then remove the outer ring and cool until warm or room temperature. Cut into wedges to serve.
Originally Submitted
6/11/2011
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