Take some freestone peaches. (Or, you can use blackberries or dewberries, which Jackson says, “makes your tart tart!”) Peel, halve and slice. Add a little vanilla to the fruit, stirring to incorporate it all. Make your dough. (Any dough recipe will do.) In a hot cast iron skillet, layer peaches then dough, peaches then dough, until your ingredients are used up. If you like your tart sweet, you can add a little bit of white sugar. Dot the entire thing with a little butter. Finish in a 350° oven until top of tart is golden.