(by Erycka Dore’an)
(adapted from Saveur Magazine)
2 2⁄3 c. all-purpose flour
1 t. salt
1⁄4 t. baking powder
16 T. cold unsalted butter, cut into pieces
6 oz. cold cream cheese, cut into pieces
1 T. cider vinegar
2 - 3 T. milk
2 T. sugar
5 lb. ripe peaches, peeled, pitted, and cut into 1-inch pieces
1 c. sugar
5 T. cornstarch
1 1⁄2 T. fresh lemon or lime juice
heaping 1⁄2 t. freshly grated nutmeg
1⁄2 t. salt
2 T. unsalted butter, cut into pieces
Put flour, salt, baking powder, butter, and cream cheese in a food processor.
Pulse until mixture resembles coarse meal, 6 – 10 pulses.
Drizzle in vinegar and 3 T. cold water, and pulse until mixture begins to clump together (it won't form a ball), 6 – 10 pulses.
Flatten into a 10-inch square, cover with plastic wrap, and refrigerate for 1 hour.
Combine peaches, 1 c. sugar, cornstarch, lemon or lime juice, nutmeg, and salt.
Preheat oven to 400 F.
Divide dough into thirds.
On a lightly floured surface, roll two-thirds of dough into a 14 x 18 rectangle
Ease dough into a 9 x 13 baking dish.
Brush rim with milk, fill with peach mixture, and dot with butter.
Roll remaining dough out on a floured surface into a 10 x 14 rectangle.
Cut lengthwise into 12 strips, and lay on top of filling in a lattice pattern.
Crimp and trim edges.
Brush strips with milk and sprinkle with remaining 2 T. sugar.
Bake for 15 minutes, then reduce heat to 350 F., and bake until pastry is golden brown, 30 - 40 minutes more.
Let cool briefly before serving.
(Read Tiny Pastry Chef, the story that accompanies this recipe.)