For the dough in a food processor put cold butter pieces, sugar, flour, water and salt. Punch a few seconds.

Then add the curd (it should NOT be too wet), punching to obtain a homogeneous dough. I had to add a bit more flour.

The dough roll into a ball, place on a plate and put in the fridge for half an hour.

For the test I used sugar "Mistral" small.

Turn the oven on 220 deg. To prepare the filling: slice peaches, add sugar, starch and cinnamon. Mix well. I used sugar "Mistral" Demerara.

Divide the dough into 2 parts: one large and another small. A large part of the roll out and put in shape with a diameter of 23 cm Spread the filling and the remaining dough to make lattice. You, like me, you can just cut into strips and put bars. Posypte sugar on top and bake 15 minutes at 220 degrees. Then reduce the temperature to 180 degrees. and bake another 25 minutes. Fully cool and then serve.