In a bowl mix the flour, sugar and butter.

Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs.

Add the water and mix well until the ingredients are combined. Add a tablespoon of water if needed.

Use your hands to knead a dough that is soft and non-sticky to your hands.

Make a ball from the dough, wrap with baking paper and put in the refrigerator for 1 hour and 30 minutes.

While the dough is resting in the refrigerator, make the filling.

In a small bowl, combine the cinnamon, cardamom, brown sugar, and cornstarch. Stir well. Add to the sliced peaches.

Preheat the oven to 325F.

On a lightly floured surface or on parchment paper, roll the dough into a circle 12 inches in diameter. Trim the edges of the circle if necessary. Gentrly transfer dough to cooking sheet.

Arrange the peaches in the middle of the dough as desired. You can make a circle with them or just drop onto the dough. Leave a 2-3inch border.
Note: If you choose to drop the peaches over the batter without arranging them in any shape, squeeze the juice well before adding to the batter.

Carefully fold the edges of the dough over the peaches.

Brush the edges of the dough with egg yolk.

Sprinkle dark brown sugar on top.

Bake until the filling is bubbly and the crust is golden brown. About 35-40 minutes.

Allow to cool before serving and serve with vanilla ice cream or whipped cream.