Add salted water to butter and flour. Mix until homogenous. Ball the dough, cover with plastic and let rest in the fridge for 1 hour. Roll dough into 14 inch circle. Place on cookie sheet.
Place peaches on the crust in neat rows like overlapping shingles leaving a two inch border.
Fold the borders over the fruit. Sprinkle tart with cinnamon sugar. Bake for 350 degrees in preheated oven for about 40 minutes until crust is golden brown and edges of fruit are slightly browned. Let tart cool and brush warm glaze onto the cooked peaches. Do not put glaze on crust.