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1
Cut butter into bits and freeze.
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2
In a food processor pulse together flour, sugar, and salt.
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3
Add frozen butter and pulse mixture just until it resembles coarse meal.
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4
Add 4 tablespoons ice water and pulse until barely combined.
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5
Transfer dough to a bowl and stir in just enough ice water to form a ball.
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6
Flatten dough into a 6-inch disk.
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7
Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
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8
In food processor blend filling ingredients until very smooth.
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9
Filling may be made 1 day ahead and chilled, covered.
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10
Bring filling to room temperature before using.
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11
Halve dough.
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12
On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick).
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13
Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet.
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14
Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet.
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15
Prick rounds all over with a fork and chill 30 minutes.
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16
Preheat oven to 375F.
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17
Halve and pit peaches and slice thin.
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18
Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling.
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19
Cut butter into bits.
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20
Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter.
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21
Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender.
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22
Serve tarts warm with accompaniments.
