3/4cupunsalted butter,chilled and cut into small cubes (1 1/2 sticks)
3tablespoonsice water,or more if need it
1teaspoonegg + 1 of water
1can (15oz) peaches syrup,drained
2cupsof Gallo Moscato
1cinnamon stickin broken half
1vanilla bean,split lengthwise
Combine flour and salt in a food processor. Add butter and pulse briefly until mixture forms large crumbs. Add the water and cream continue pulsing until moist clumps form, adding more ice water by teaspoonful if the dough is dry.
Form dough into a disk about 1 inch thick. Wrap it in plastic wrap and chill at least 2 hours and up to overnight.
Mix egg and water in a small bowl. Set aside.
In a medium bowl mix peaches, Moscato, cinnamon, and vanilla bean. Refrigerate until time to use.
Preheat oven to 350º F and place rack in center of oven.
Roll out dough about 1/4-inch thick on a lightly floured work surface.
Fit dough into non-stick tart pan with a removable bottom, pressing into edges (don’t stretch). Push extra dough inside of the rim, and then cut off the excess. Lift up the extra dough on the rim. This overhang will prevent the dough shrinking.
Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with dried beans or rice. Bake until edges are just beginning to turn golden, about 20 minutes. Remove parchment paper and weights. Brush with egg wash and continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.