-
1
In a food processor, pulse the flour with the sugar and salt.
-
2
Add the butter and pulse until the mixture resembles coarse meal.
-
3
Drizzle the water over the mixture and pulse just until a dough forms.
-
4
Turn the dough out onto a lightly floured surface and pat it into a disk.
-
5
Wrap in plastic and refrigerate for at least 30 minutes.
-
6
Preheat the oven to 425.
-
7
Cut the dough into 8 equal pieces.
-
8
Working with 1 piece at a time and keeping the rest refrigerated, roll the dough between 2 sheets of wax paper into a 4-inch round.
-
9
Refrigerate the pastry round and repeat with the remaining dough.
-
10
Arrange the pastry rounds on a baking sheet and bake about 15 minutes, or until golden brown.
-
11
Transfer to a rack and let cool.
-
12
Butter a large rimmed baking sheet.
-
13
Spread the peaches on the sheet and sprinkle with the granulated sugar.
-
14
Roast for 15 minutes, or until the peaches are soft and slightly browned at the edges; let cool.
-
15
In a medium bowl, beat the heavy cream with the 1 tablespoon of confectioners' sugar until soft peaks form.
-
16
Place 4 of the pastry rounds on plates.
-
17
Top them with half of the peaches and half of the whipped cream.
-
18
Lay a second pastry round on the cream and top with the remaining peaches and whipped cream.
-
19
Sprinkle with confectioners' sugar and serve immediately.
