Melissa's Corporate Chefs
2 cups Flour
1/4 cup Sugar
1/2 teaspoon Salt
8 1/4 ounces Butter cold and cut into pieces
2 tablespoons Ice Water
4 whole Peaches peeled pitted and sliced
1/3 cup Sugar
2 tablespoons Grand Marnier
2 tablespoons Flour
1 Egg slightly beaten
Crème Fraîche or Whipped Cream
In a food processor, mix flour, sugar and salt. If you don't have a food processor you can put ingredients into a bowl and cut the butter in using your fingertips. Add butter and pulse until mixture resembles peas.
Add water by the tablespoon and process until dough comes together. Do not over process. Gather dough into a ball, flatten into a disc, and chill for 1 hr. Can be made ahead.
Preheat the oven to 400 degrees.
Roll dough on rollpat or lightly floured board to 1/4 inch thick. Transfer dough to a baking sheet lined with a silpat or parchment paper. (We added 1/4 cup of cream cheese filling to the pastry leaving a 3 inch border on the edges).
Sprinkle peaches with sugar, flour and Grand Marnier, toss to coat and spoon into the center of the dough leaving a 3 inch border. Fold the border of the dough over the fruit, pinching to fit and seal any cracks. Brush dough with beaten egg and sprinkle with a little sugar. Chill until dough is firm again.
Bake in preheated oven until the pastry is golden and the filling bubbles, about 35 minutes. Cool slightly before serving. Serve with creme fraiche or whipped cream.