| Preparation time | 10 min |
| Cooking Time | 45 min |
| Ready In | 1 h 15 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
Directions
Roll dough into 9-inch circle on lightly floured counter. Transfer to a sheet of parchment and refrigerate until needed.
Adjust oven rack to middle position and heat oven to 400 degrees. Smear butter over bottom of 10-inch oven-safe skillet. Sprinkle 1â„2 cup sugar over butter in an even layer. Sprinkle salt over sugar. Arrange peaches in circular pattern around edge of skillet, nestling fruit snugly. Tuck remaining peaches into center, squeezing in as much fruit as possible.
Place skillet over high heat and cook, without stirring fruit, until juice is released and turns deep amber, 8 to 12 minutes.
Remove skillet from heat. Carefully place prepared dough over fruit, making sure dough is centered and does not touch edge of skillet. Brush dough lightly with water and sprinkle with remaining 2 tablespoons sugar. Bake until crust is very well browned, 30 to 35 minutes. Remove skillet and let cool for 20 minutes.
Place inverted plate on top of crust and carefully invert tart onto plate. If peaches have shifted during unmolding, gently nudge them back into place with spoon.
Let tart cool for at least 20 minutes. Cut into wedges and serve.