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1
For crust---------------.
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2
Blend first 5 ingredients in processor.
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3
Using on/off turns, cut in butter until coarse meal forms.
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4
Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry.
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5
Gather dough into ball.
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6
Flatten into disk.
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7
Wrap in plastic; chill at least 1 hour and up to 1 day.
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8
Roll out dough on lightly floured surface to 11-inch round.
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9
Transfer to rimless baking sheet.
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10
Cover and refrigerate while preparing filling.
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11
For filling--------------.
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12
Preheat oven to 425u00b0F.
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13
Stir sugar and 3 tablespoons water in heavy ovenproof (preferably cast-iron) 9-inch-diameter skillet with 2-inch-high sides over medium heat until sugar dissolves.
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14
Increase heat to high and boil without stirring until syrup turns light amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 6 minutes.
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15
Turn off heat.
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16
Add butter; stir until melted and smooth.
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17
Cool 2 minutes.
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18
Place 1 peach half, rounded side down, in center of pan.
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19
Arrange peach quarters close together, rounded side down, in concentric circles around peach half.
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20
Press remaining peach half and quarters, rounded side down, atop first layer.
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21
Cook over medium heat until caramel is bubbling thickly, about 20 minutes.
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22
Place chilled pastry atop hot fruit.
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23
Let stand 3 minutes to soften.
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24
Tuck dough edges around fruit.
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25
Bake tart until crust is golden and filling thickens and darkens, about 30 minutes.
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26
Cool in pan on rack 10 minutes.
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27
Place platter atop skillet.
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28
Using oven mitts, invert tart onto platter.
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29
Serve warm with whipped cream.
