In a large bowl, whisk together the flour and a pinch of salt.

Incorporate cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.

Gradually add ice water to the flour mixture, mixing gently until the dough holds together.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Wash and slice your fresh peaches, then toss them with sugar, cornstarch, lemon juice, cinnamon, and vanilla.

Preheat your oven to 400°F (200°C).

Roll out the chilled dough into a 12-inch circle and transfer it onto a parchment-lined baking sheet.

Place the peach filling in the center and fold the edges of the dough over the peaches.

Brush the crust with egg wash and sprinkle with coarse sugar, if desired.

Bake for 35-40 minutes until the crust is golden brown and the peaches are tender.

Let the tart cool for about 15 minutes before serving.