This recipe is easy and can be made even easier by substituting the home-made pastry with ready-made frozen pastry from the grocery store.
1 1/4 cups (300 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 tbsp (15 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, chilled and cut into cubes
1/4 cup (50 mL) ice water, as needed
2 cans (14oz / 398 mL each) California cling sliced peaches, drained and patted dry
1/4 tsp (1 mL) ground cinnamon
2 tbsp (30 mL) granulated sugar
1 egg, beaten
Coarse sugar for finishing
In a food processor blend the flour, salt and sugar until combined. Add the butter and process until the mixture becomes crumbly. With the processor running, slowly add the ice water, 1 tbsp at a time until dough just holds together.
Remove dough from processor and roll into a ball. Flatten ball into a disc shape and cover tightly with plastic wrap. Refrigerate 1 hour.
Preheat oven to 350 F (180 C).
Remove dough from refrigerator and set aside. In a medium bowl combine the peaches, cinnamon and sugar; toss lightly to coat.
On a floured surface roll out pastry dough into a circle about 1/8-inch (3mm) thick, and 11 inches (28cm) round. Transfer pastry to a parchment lined baking sheet and arrange the peach slices in a circular formation, beginning at the center and working your way out until peaches are 1 ½ -inches (4cm) from the edge of pastry. Fold the outer edges of the pastry around the peaches, pleating where necessary. Brush pastry with egg wash and sprinkle with coarse sugar.
Bake for 25 minutes or until pastry is golden brown.
Remove from the oven and serve warm.