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1
Preheat oven to 400F.
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2
Roll out tart crust dough on floured work surface to 13-inch round.
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3
Slide 10-inch diameter tart pan bottom or bottom of 10-inch diameter springform pan under dough.
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4
Mix 2 tablespoons sugar and flour in small bowl.
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5
Sprinkle over tart crust, leaving 2-inch border.
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6
Arrange sliced peaches in concentric circles atop sugar mixture in crust, leaving 2-inch border.
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7
Drizzle peaches with honey.
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8
Gently fold pastry edges up around peaches.
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9
Brush edges of crust with melted butter.
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10
Sprinkle crust and peaches with 1 tablespoon sugar.
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11
Place tart (on tart pan bottom) on heavy large baking sheet with rim.
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12
Bake tart until crust is golden and peaches are tender, about 35 minutes.
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13
Transfer baking sheet to rack.
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14
Using pastry brush, brush any juices from center of tart over peaches and crust.
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15
Cool tart 20 minutes.
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16
Mix flour, powdered sugar and salt in processor.
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17
Add butter; process until mixture resembles coarse meal.
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18
Mix egg yolks and water in small bowl.
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19
Add to flour mixture and process until moist clumps form.
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20
Gather dough into ball; flatten into disk for round tart or into square for rectangular tart.
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21
Wrap in plastic and refrigerate 1 hour.
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22
(Can be prepared 3 days ahead.
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23
Keep refrigerated.
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24
Let dough soften briefly at room temperature before rolling out.)
