Directions
Preparation:30min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:2hours 

1. In a food processor, blend the flour, sugar and salt. Add the butter then process in short bursts until the the mixture is crumbly. Should take only a few bursts to make the pieces of butter a little smaller than pea-sized.
2. Add in chilled water, about 120ml, and quickly process. Add more water if needed, tablespoon by tablespoon, until the mixture starts to form a soft dough. Form into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
3. In a medium bowl, toss peaches with vanilla and remaining sugar, and then gently stir in 2 tablespoons flour to coat.
4. Preheat oven to 220 degrees C. Grease a baking tray or line with baking paper.
5. Roll out 1/2 of the pastry on a floured surface to form a rough circle about 3mm thick. Spread 1/2 of the almond paste in a smaller circle in the centre. Mound 1/2 of the peaches on top. Fold the outer edges of the pastry round over the filling, by about 5 to 7cm all the way around, in an accordion fashion. Transfer to baking tray and brush pastry with cream. Repeat with remaining ingredients.
6. Bake for 30 minutes, or until golden brown.

Tip

I tossed in 75g blueberries the last time I made this. It was wonderful. You can brush the top of the pastry with egg wash instead of cream, if desired.