In a bowl, whisk flour and salt and keep it in the refrigerator for 10 minutes.

Cut in the butter cubes to the flour until mixture resembles coarse crumbs (If you are using a food processor, just pulse it for about 5 t0 6 times or until the crumbs looks like size of tiny peas. You can also do the same using a fork or your finger tips).

Add lemon juice to the cold ice water and pour it on the flour mixture.

Again, using a fork or your finger tips, mix it properly but do not knead it. It will be sticky and you don't need to worry about it.

Do not over-mix the dough. Just pat the lumps into a ball and cover with plastic wrap.

Refrigerate for 1 hour.

In the mean time, prepare the ricotta filling.

In a bowl, whip the eggs with ricotta, lemon zest and sugar.

Add heavy cream and give one last whip to make sure everything is mixed well.

After an hour, take the dough out and roll it into a 9/12 inch round. The dough will be sticky. So, flour the rolling pin and sprinkle flour on the dough too. You might need to add little flour in between as you roll it.

Transfer it in to the tart pan and cut off the extra dough.

Place one layer of sliced peaches and then pour the filling into the pan.Top it with some more sliced peaches.

Dust it with some powdered sugar on top and bake it in on a pre-heated oven at 400 F for 40 minutes.

Let it rest for 5 minutes before you cut a slice.