1 cup all-purpose flour
1/3 cup confectioners' sugar
1 pinch of salt
5 tablespoons unsalted butter
1 tablespoon cold water
Filling
6 ripe peaches, peeled and pitted
1 cup plus 2 tablespoons confectioners' sugar
3 large egg yolks
3 tablespoons all-purpose flour
1 cup milk
Splashes of vanilla extract to taste
4 tablespoons rosewater jelly
1 cup all-purpose flour
1/3 cup confectioners' sugar
1 pinch of salt
5 tablespoons unsalted butter
1 tablespoon cold water
Filling
6 ripe peaches, peeled and pitted
1 cup plus 2 tablespoons confectioners' sugar
3 large egg yolks
3 tablespoons all-purpose flour
1 cup milk
Splashes of vanilla extract to taste
4 tablespoons rosewater jelly
1 Preheat the oven to 350°F (180°C)
Mix together the flour, confectioners' sugar, and salt in a bowl
Add the butter and mix until well combined with a fork
Add the cold water and mix quickly
Work the dough slightly
Wrap it in plastic wrap and refrigerate for about an hour
2 Open the dough and line the bottom and sides of a greased and floured pan
Poke the dough with a fork and bake in the oven for 20 minutes
Let it cool completely
Filling
1 Place the peaches with 1/2 cup confectioners' sugar in a saucepan and cover with cold water
Simmer for 10 minutes, remove the fruit, and let the syrup reduce
Reserve both separately
2 Beat the egg yolks with the remaining confectioners' sugar and add the flour
Add the milk and vanilla extract and cook over low heat until thickened
Don't stop stirring
Pour the cold cream over the dough and cover with the peaches
Mix in the reduced syrup with the rosewater jelly and drizzle over the peaches.
