1. Preheat oven to 375 degrees F. Lightly butter a round 11" tart pan.

Peaches

1. Bring a large pot of water to a boil.
2. Using a sharp knife, cut a shallow "X" on the bottom of each peach.
3. Add the peaches to the pot and allow to boil for 1-4 minutes. Peaches that are riper won't need quite as long, while firmer peaches could stay in a bit longer. You'll start to see the skin pull back after a few minutes.
4. Remove with a slotted spoon and remove skin.
5. Cut into 1/4" slices and set aside.

Pastry Shell

1. In the bowl of a stand mixer fitted with the paddle attachment add your butter, sugars, salt and flour to make your pastry shell.
2. Mix until a soft dough forms, it may be a bit crumbly.
3. Remove from bowl and wrap in plastic wrap, place in fridge.

Pastry Cream

1. Combine your milk, heavy cream and egg yolks in a bowl, whisk until combined.
2. In a medium-sized pot, add your sugar and cornstarch over medium heat.
3. Slowly add in about 1/2 cup of your milk/egg mixture and whisk until smooth.
4. Once smooth and combined, slowly add your remaining milk/egg mixture and continue to whisk on medium heat until the mixture thickens.
5. Once thick, remove from heat add your vanilla and salt. Whisk until combined.
6. Pour mixture into a bowl and cover with saran wrap, be sure the wrap touches the top of your pastry cream so a film doesn't form. Place in fridge.

Assembly

1. Remove dough from fridge and roll into a large circle to fit your prepared tart pan. If your dough is still a bit soft, just place pieces of dough in pan and press together.
2. Press your dough into the pan. Using the bottom of a smooth glass, go around and be sure the edges of the dough are pressed into the sides evenly. Also go around the bottom of the crust to ensure it is even all the way around.
3. Bake tart shell for 15 minutes empty.
4. Remove and let cool for 5-10 minutes.
5. Pour your pastry cream into par-baked shell, it should fill your shell almost to the top.
6. Begin layering your sliced peaches in a circular fashion.
7. Sprinkle your raw cane sugar over the peaches and bake for 40-45 minutes.
8. Microwave your apricot jam and water for about 30 seconds. Brush the mixture onto the hot tart once cooked through.
9. Let cool, remove outer ring of tart pan and enjoy!