In a large mixing bowl, combine flour and a pinch of salt. Incorporate cold, cubed butter until it resembles coarse crumbs. Gradually mix in ice water until the dough holds together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

In a separate bowl, combine sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and vanilla. Toss gently until peaches are coated.

Preheat oven to 400°F (200°C). Roll out the chilled dough into a 12-inch circle.

Transfer rolled dough to a baking sheet. Spoon peach filling into center, leaving a 2-inch border. Fold edges over the filling.

Brush the edges with egg wash and sprinkle coarse sugar over the tart.

Bake for 35-40 minutes until the crust is golden and juices are bubbling.

Let cool for 15 minutes before slicing and serve warm or at room temperature.