1. Preheat your oven to 400 F.

2. Next, lay out one sheet of the puff pastry in a square 9×9 tart pan or cake pan. If you use a cake pan, use enough parchment paper around the bottom so that it comes out the sides, and you can use it to remove the tart when done.

3. Press the pastry lightly into the pan.

4. Stir together the mascarpone and the cream/milk until smooth. Then, spread it over the puff pastry.

5. Next, layer the peaches in rows. My tart pan fit four rows of peaches.

6. Pour the honey over the tart and sprinkle with pistachios. Then, brush the egg wash around the edges of the exposed puff pastry.

7. Cook in your preheated oven for about 15 minutes and then check. Cook until the puff pastry is golden brown.

8. Importantly, let the tart cool for 10 minutes. Then, gently remove it from the pan. Serve with fresh cream or ice cream.