White Peach Tart
""This crust is not what you'd expect," Marco Canora says. "Instead of being crunchy, it's puffy and cakey." The dough is terrific for impromptu baking, because it doesn't need to be chilled before it's rolled out. For the filling, Canora recommends using peaches that are ripe but still firm, as drippy fruit will make the soft crust soggy...."
INGREDIENTS
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1 1/2 cups all-purpose flour
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1/4 cup granulated sugar
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1/2 teaspoon baking powder
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1/2 teaspoon finely grated lemon zest
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7 tablespoons unsalted butter softened
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1 large egg
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1 large egg yolk
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1/4 cup plus 2 tablespoons peach preserves
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3 firm white peaches cut into 1/2-inch wedges
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Confectioners' sugar for dusting
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