Instructions

1. Using a stand mixer (or food processor if you have one) combine the 1 1/2 cups of flour with the granulated sugar and 1/2 teaspoon of salt.
2. Add the butter and mix until the dough pebbles up into pearl-sized pieces.
3. Add the water and mix until the dough is moistened.
4. Transfer the dough to a lightly floured surface and pat it into a circle.
5. Wrap the dough with plastic wrap and refrigerate until chilled, approximately 30 minutes.
6. In a large bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour.
7. Remove the dough from the refrigerator and roll out on a lightly floured surface until 12-inches round.
8. Transfer the dough to a parchment-lined, rimmed baking sheet.
9. Add peach mixture in the middle of the dough, leaving a 2-inch border all around.
10. Fold the edge of the dough up and over the peaches.
11. Refrigerate the tart until chilled, about 30 minutes.
12. Preheat the oven to 425°.
13. Remove the chilled tart from the refrigerator and brush the dough with the cream and sprinkle with the turbinado sugar.
14. Bake for about 50 minutes, until the crust is golden and the peaches are bubbling.
15. Remove from the oven and let cool for 15 minutes.
16. Sprinkle powdered sugar over top and crust of crostata.
17. Serve with whipped cream, ice cream, or all by itself!