Active Time
45 Mins
Total Time
1 Hour 45 Mins
Yield
Serves 8 (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Combine ice water, vinegar, vanilla, and 1/3 cup flour in a small bowl; stir with a fork until well blended to form a slurry.

Step 3

Whisk together hazelnut meal, salt, 2 tablespoons sugar, and remaining 1 1/3 cups flour in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 12-inch round; freeze 10 minutes.

Step 4

Remove dough from freezer; remove and discard top piece of plastic wrap. Let stand until pliable, about 1 minute. Invert dough round onto a baking sheet lined with parchment paper; remove and discard remaining plastic wrap.

Step 5

Stir together cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border around edge. Arrange peaches in a spokelike pattern on cornstarch mixture, leaving a 2-inch border around edge. Fold edges of dough over peaches, pinching gently to close any cracks.

Step 6

Stir together preserves and honey in a small microwave-safe bowl; microwave at HIGH until soft, about 20 seconds. Brush preserves mixture over peaches and dough edges. Sprinkle dough edges with remaining 1 1/2 teaspoons sugar.

Step 7

Bake at 400°F until crust browns, about 35 minutes. Remove from oven; sprinkle with thyme. Cool 10 minutes, and slice into 8 wedges.

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