INGREDIENTS
4
to 5 Tbsp. ice water
1/2 tsp
rice vinegar
1/4 tsp
vanilla extract
5 7/8 oz
whole-wheat pastry flour (about 1 2/3 cups), divided
1/4 cup
hazelnut meal
1/4 tsp
kosher salt
4 1/2 tbsp
Demerara or turbinado sugar, divided
1/4 cup
cold unsalted butter, cut into pieces
1 1/2 tbsp
cornstarch
1 3/4 lb
firm ripe peaches, peeled, pitted, and sliced into thin wedges (4 to 5 medium peaches)
2 tbsp
peach preserves
1 tbsp
honey
1 1/2 tsp
thyme leaves