Dough - makes enough for 2 tarts. Leave one in the fridge for the next batch of fruit.
2 c. flour
1/2 c. cornmeal
1 T. sugar
1 tsp. salt
14 T. unsalted butter, cut into 1/4" cubes, chilled
2 T. cream cheese
2 T. heavy cream
3-6 T. ice water
8 (about 1 lb.) peaches or golden delicious apples
3-5 T. sugar
1 tsp. vanilla
2 T. butter
In a food processor or bowl, combine dry ingredients. Scatter butter over flour mixture and pulse or cut in until butter is pea-sized and coated with flour. Add cream cheese and blend. Add cream and just enough ice water to get dough to hold together.
Divide dough in two onto sheets of plastic wrap and press into discs. Wrap and refrigerate at least an hour or up to two days. (Freeze up to two months.)
Lightly dust a large silicone mat or sheet of parchment paper with flour. Roll dough into a 14" circle. Place dough (still on parchment or mat) onto baking sheet and refrigerate about 20 minutes.
Put oven rack in lower-middle position and heat to 400º.
Over a large bowl, cut peaches or apples (peeled or not, depending on your preference) into 1/4" slices. Add about 3 T. sugar and taste for sweetness. Add vanilla and stir.
Mound fruit in center of dough, leaving a 2 to 3 inch border around edge. Dot with 2 T. butter. Fold edge of dough over fruit, overlapping dough every couple of inches. It does not have to be perfect.
Brush dough with water and sprinkle with sugar. Bake until crust is deep golden brown and fruit is bubbling 50 to 55 minutes.
Leave tart on parchment, lift onto wire rack to cool for 10 minutes. Then, using a long spatula, loosen tart from parchment and carefully slide tart off parchment/mat onto wire rack; cool until warm, about 30 minutes, or to room temperature, about 1 hour. Cut into wedges and serve with vanilla ice cream.