Campanile Rustic Fresh Peach Tart

(Filling) 2 cups peeled, sliced peaches 3 Tbsp sugar 1 Tbsp corn starch 1/8 tsp ground cloves To make dough combine flours, sugar and salt in electric mixer with butter and mix with dough paddle at lowest speed until it resembles coarse cornmeal.

Combine ice water and vanilla and sprinkle over dough.

Mix on lowest speed with paddle until dough forms rough ball and pull totally away from sides.

This takes 3-4 minutes.

Place on well-floured board and gently knead until dough is smooth, 2-3 minutes.

Form into disk, wrap with plastic and refrigerate until very cold, at least 30 minutes.

Preheat oven to 375 degrees and half hour before dough is to be rolled out take out of refrigerator.

On well-floured board roll out in a circle to about 1/8 inch thick (or rectangle for 8 smaller tarts). Transfer to ungreased bake sheet. Combine peach filling ingredient until cornstarch is not visible and place in middle of dough.

Fold up dough and pinch joints.

Bake at 375 for 10 minutes then at 350 for another 35-40 minutes until crust is golden.

--Campanile and LA Times.