Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish. Prepare the crust by pulsing flour, ground pecans, sugar, and salt in a food processor until combined.

Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom and up the sides of the prepared pie dish.

Bake the crust for 15 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly while preparing the peaches.

In a large bowl, gently toss the sliced peaches with brown sugar, cornstarch, vanilla extract, and cinnamon until the peaches are evenly coated.

Arrange the coated peach slices artfully over the baked pecan crust, overlapping them slightly in a decorative pattern.

Brush the tops of the peaches lightly with the 2 tablespoons of melted butter. Return the tart to the oven and bake for an additional 25-30 minutes, until the peaches are tender and the filling is bubbling.

Let the Peach Delight Pecan Crust cool on a wire rack for at least 30 minutes before slicing and serving. Optional: Serve warm with whipped cream or vanilla ice cream.