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Combine flour, sugar, and salt in a food processor. Pulse to combine. Add frozen butter cubes and pulse till resembles cornmeal.
Add a tablespoon of water at a time, pulsing to mix. After 4 tablespoons are added, squeeze dough between your fingers.
If it stays together, pour the dough out onto a piece of plastic wrap, form a disk, wrap well and refrigerate for an hour. If the dough crumbles a lot, add up to 2 more tablespoons of water.
Chill dough as directed.
Preheat oven to 425º.
Combine peach slices with vanilla, sugar, flour, and cinnamon. Toss gently.
When the dough is chilled, roll out to a 12-inch circle on a sheet of parchment paper. Arrange peach slices in the middle of the dough, leaving a 2-inch perimeter of just dough.
Fold up the sides of the dough without peaches towards the middle, pleating as needed.
Brush dough with beaten egg and sprinkle with sugar. Move parchment and tart onto a baking sheet.
Bake for 15-20 minutes, until the crust is brown and the peach juices start to bubble.
Cool and serve with vanilla ice cream, if desired.