I walked into the kitchen today to find my baking cupboard emptied, and containers of flour and sugar lining my counter.  Perched on the edge of a chair, my 3 year old son is mixing up a mysterious concoction, proudly grinning at me as I catch him red handed.  "What are you doing?" I ask, he replies, "Makin sumtin".  I find it hard to get after him, so I simply join in and we end up putting together a peach tart.  Well...it was mostly me, while he continued his own pre-schoolesque recipe next to me.  I left the skin on the peaches because I like the way it looks, but you can remove the skin too.

RUSTIC PEACH TART

Crust:
11/3 Cups Whole Wheat Pastry Flour (or whole wheat flour)
1/3 Cup Turbinado Sugar
6 Tbsp Chilled Butter, cut into pieces
1 Egg, plus 1 Egg Yolk
1/4 tsp pure vanilla extract

Filling:
3 Large Peaches, cut into slices
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Turbinado sugar to sprinkle
Sea salt to sprinkle

For the pastry: Combine the flour, sugar, and butter in a bowl.  Work it together with your fingers or a fork, until it forms coarse crumbs.  Add the egg, extra egg yolk, and vanilla.  Mix together until a smooth ball forms.  Wrap in plastic wrap and chill in the freezer for about 20 minutes.

For the filling:  Place the sliced peaches in a bowl, sprinkle cinnamon and nutmeg on top and lightly toss.  Place in the refrigerator until dough is chilled.  Preheat oven to 400 degrees.

Once chilled, remove the dough from the freezer and unwrap.  Place a sheet of parchment paper on the counter.  Place dough on the parchment paper, with the plastic wrap on top of the dough.  Roll dough out between the parchment paper and plastic wrap, to a circle about 12 to 13 inches.  Gently peel off the plastic wrap.

Using the parchment paper, flip the dough over into an un-greased ovenproof skillet, or an 8 to 9 inch baking pan.  Let it settle into the pan, but don't remove the paper yet.  Press the pastry onto the bottom and sides of the pan.  Now gently peel away the parchment paper.  If the dough tears, just press the tears together.  By this time my dough had softened up a little too much, so I put the pan into the freezer for about 5 minutes to make it easier to work with. 

Arrange the peach slices inside the pan, and sprinkle with a couple tablespoons of raw sugar, and a little sea salt if desired.  Fold the pastry edges in and over the fruit.  Bake for about 40 minutes, or until the fruit is starting to get golden brown and the pastry is crisp.  Serve plain or with a dollop of freshly whipped cream.