ingredients and set aside while you roll the tart dough. remove the dough from the refrigerator. lightly dust a sheet of waxed paper with flour and center the disk of dough on top. lightly dust the top of the dough with flour. lay plastic wrap on top of the dough and roll the dough into a 12-inch round. transfer the rolled tart dough to a parchment-lined baking sheet with 1-inch sides. (i will put the dough in the refrigerator for a few minutes whenever it starts getting warm). mound the peaches in the center of the dough, leaving a border of approximately 2-inches. carefully fold the border of tart dough 