Rustic Peach Tart

Pastry:

1. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.
2. Pulse 12-15 times, or until butter is the size of peas. With the motor running, add ¼ cup ice water all at once through the feed tube.
3. Pulse several times, but stop just before the dough comes together. Turn the dough out onto a well-floured board and shape into 2 disks.
4. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the remaining pastry disk for later use.
5. Preheat the oven to 450 degrees. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
6. Add filling.

Filling:

1. Cover the tart dough with the peach slices, leaving a 1 ½-inch border.
2. Combine the flour, sugar, tapioca, salt and cinnamon in the food processor fitted with a steel blade. Add butter and pulse until the mixture is crumbly. Pour into a bowl and mix it with your fingers until it starts holding together.
3. Sprinkle evenly on the peaches. Gently fold the pastry border over the peaches, pleating to make a circle.
4. Bake the tart for 25 minutes, or until the crust is golden and the peaches are tender. Cool for 5 minutes and transfer with 2 large spatulas to a wire rack to finish cooling.