1. Preheat oven to 350F.
2. Place flour, butter and powdered sugar in a food processor. Process for 15 seconds or until fine and crumbly. (Work with a pastry cutter or finger tips if you don’t have a food processor).
3. Add almost all the juice and process briefly until the mixture comes together, adding more juice if necessary.
4. Turn the dough out onto a sheet of wax paper and press together until smooth. Roll out to a circle about 12 inches in diameter and cover with plastic wrap. Refrigerate for 10 minutes.
5. Place peaches in a bowl and sprinkle with powdered sugar, lemon rind and cinnamon. Gently toss to coat.
6. Place the dough onto a cookie sheet. Pile peach mixture in the center of the dough in a circle 8 inches in diameter; fold edges of the pastry over the filling, leaving the center of the peaches uncovered.
7. Bake for 30-35 minutes or until golden brown. Dust the top with powdered sugar. Serve with a dollop of whipped cream. |
