c("(Filling)  2 cups peeled, sliced peaches  3 Tbsp sugar  1 Tbsp corn starch  1/8 tsp ground cloves  To make dough combine flours, sugar and salt in electric mixer with butter  and mix with dough paddle at lowest speed until it resembles coarse  cornmeal.", "Combine ice water and vanilla and sprinkle over dough.", "Mix on  lowest speed with paddle until dough forms rough ball and pull totally  away from sides.", "This takes 3-4 minutes.", "Place on well-floured board and  gently knead until dough is smooth, 2-3 minutes.", 
"Form into disk, wrap  with plastic and refrigerate until very cold, at least 30 minutes.", "Preheat  oven to 375 degrees and half hour before dough is to be rolled out take  out of refrigerator.", "On well-floured board roll out in a circle to about 1/8  inch thick (or rectangle for 8 smaller tarts). Transfer to ungreased bake  sheet.  Combine peach filling ingredient until cornstarch is not visible and place  in middle of dough.", "Fold up dough and pinch joints.", "Bake at 375 for 10  minutes then at 350 for another 35-40 minutes until crust is golden.", 
"--Campanile and LA Times.")