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  • line a 6.5" pan with parchment
  • crust: melt 100g unsalted butter → whisk in 90g sugar, 1g salt + zest of ½ lemon
  • sift in 160g cake flour, 2g baking powder + 2g baking soda → mix with a fork until coarse crumbs form
  • divide dough 3:2 → press the larger portion into the pan; chill both crust + remaining dough
  • filling: 260g peaches (about 2, pitted) cut into large chunks + 20g sugar (optional) + 5g cornstarch + 10ml lemon juice + zest of ½ lemon
  • prepare filling right before assembling since peaches release lots of juice
  • spread filling over crust → crumble remaining dough on top
  • preheat oven to 338°F / 170°C → bake ~30 min, until edges are golden + filling is bubbling (time varies by oven)
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aug 17 2026 ∞
aug 17 2026 +
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