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I tried making this tart with puff pastry, and it turned out a little messy and soggy. Cooking techniques needed a change to prevent the sogginess of the crust. The following recipe changes the final product is always perfect and delicious. You may find that the crust is not done with the traditional pie crust technique but works for the peach tart. 
 
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Ingredients Method

Ingredients
  

  • 1½ cups all-purpose flour
  • 13 Tablespoons unsalted butter divided use
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 3 tablespoons ice water used in portion to get needed amount
  • 5 firm peaches pitted, peeled and cut in wedges
  • ½ cup granulated sugaer
  • ¼ teaspoon salt

Method
 

  1. Grate 2 tablespoons of butter from one stick and put it in the freezer. Keep the rest of the butter out to get it at room temperature.  
    Add ¾ cups all-purpose flour to a food processor with salt and sugar and zap it in the food processor to combine. Add the room temperature diced butter to the food processor by breaking it into pieces and processing until it becomes a dough. Remove from the bowl to a work surface and break into pieces and return to the processor bowl. Add the grated, frozen butter from the freezer to the processor and process until crumbly.  
  2. Add enough water to get a smooth dough. Transfer the dough to a plastic wrap and shape it into a disc with the help of the plastic wrap. Refrigerate for two hours.  
    Remove from the refrigerator to a well-flour surface. Sprinkle more flour on top and roll to a 12-inch circle. Form an edge cut some slits with a knife and return to the refrigerator to keep it cold. Meanwhile, rub the reserved room temperature butter on the tart pan thoroughly. Sprinkle ½ of sugar and ¼ teaspoon salt evenly and shake a little. 
  3. Arrange the prepared peach wedges snugly in the desired pattern, because peaches shrink. Place on a cooktop and cook on medium heat to caramelize the sugar and partly cook the peaches. Remove from the heat and let it cook a little. Top it with the prepared tart crust. Brush with water. Sprinkle rest of the reserved sugar and bake in 375°F oven for 15 minutes or until crust is golden brown. Sometimes peaches give out a lot of juice, making the crust sorry. To prevent this from happening, put a plate on top and drain the liquid while holding the plate in place. Once the juices are removed, invert the tart on a serving platter and then to a rack to cool. Meanwhile, transfer the juices to the pie pan cook down to a glaze, and spread over the tart for a great tasting finish. 
    Serve with whipped cream.