Had tons of peaches from the market . . .
So, I combined 8 oz. flour, 4 oz. sunflower spread (or butter), an egg yolk, a 3 T. sugar and 3 T. ice water, made a shortbread-type crust.
Smushed it into a spring-form pan (even crimped a little edge!), then added a Tbsp of sugar to the peeled/sliced peaches, spread them on top of the crust, and baked it for about 40 minutes at 175.