Position rack in the center of oven and heat to 375°F.
Form dough into prepared tart pan and pierce bottom of crust with a fork. Bake for 15 minutes. Place on wire rack and allow to cool.
Bake for 45 minutes then remove from oven and drizzle top of peaches with honey. Return to the oven for additional 10 – 15 minutes or until top is golden browned.
Allow to cool for 15 minutes or until tart can be safely handled before removing from pan.
I used a 4.5" x 13" tart pan. Recipe will also work with a 9" tart pan.
Cream cheese or neufchatel can be substituted for the mascarpone.
Remove tart from pan while still warm to prevent sticking.
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