- 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)
- cool completely before removing; do not try to remove while still hot
- transfer to a wire rack and let cool for at least 30 min
- storage: fridge 4–5 days / freezer up to 3 months
- best served chilled ✨
aug 17 2026 ∞
aug 17 2026 +