Combine flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fork—think pea-sized crumbles, not a paste. Add cold water one tablespoon at a time, stirring gently until dough just comes together. I always chill mine for fifteen minutes because cold dough prevents shrinking during bake.

Press dough into a 9-inch tart pan, working it up the fluted sides with your thumbs. Prick the bottom with a fork in eight to ten spots. Bake at 375°F for 12 minutes until edges turn pale golden. This partial bake prevents a soggy white peach custard tart cozy base.

While crust sets, whisk eggs and sugar together for one full minute until pale and slightly thick. Fold in heavy cream slowly, then add vanilla bean paste, honey, and cinnamon. The vanilla bean paste matters because it gives speckled, authentic flavor—extract tastes hollow by comparison. Stir in diced white peaches last so they stay intact.

Pour custard into warm crust immediately. Bake at 350°F for 23–25 minutes until custard just sets but still jiggles slightly in the center—this is critical. Overbaking creates rubbery texture, but underbaking means runny disappointment. The white peach custard tart cozy should wobble slightly when you gently shake the pan.

Remove from oven and let cool on a wire rack for exactly thirty minutes before slicing. Patience here prevents the custard from weeping or collapsing. I know waiting feels impossible when it smells this good, but trust the cooling time.