Do you have a shortcrust pastry which you always go back to. I used to. I always refer to the Basic bakings of Rachell Allen's. It is buttery and simple. It's different now. Sorry Rachel, no offense.
Take that crust and fill it with fresh stone fruit and ground nuts, and you have a winner. This is my kind of dessert, lots of butter, not too sweet, and comes in a compact size.Pour mixture into a large bowl and make a little well in the middle of the flour. Pour the vinegar water mixture into the well and gently mix liquids into the flour with a fork. When liquid is evenly dispersed, dump dough out onto a clean surface and knead gently a few times, just until dough comes together in one cohesive ball. It may be a bit shaggy or falling apart, but that's okay, while it is resting the moisture will bind everything together.
You may keep left over dough for up to 2 weeks in the freezer. Just remember to place it down to the refrigerator 24 hours before you decide to use it again.
Peach Walnut Galette.