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1
Combine water, 2 tablespoons honey, 2 tablespoons sugar and vanilla in medium skillet.
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2
Stir over medium-low heat until sugar dissolves.
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3
Add peach halves; cover and simmer 3 minutes.
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4
Turn peaches over; cover and simmer until just tender, about 3 minutes longer.
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5
Using slotted spoon, transfer to plate.
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6
Cool.
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7
Simmer syrup until reduced to 3 tablespoons, about 2 minutes.
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8
Preheat oven to 400F.
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9
Line large baking sheet with foil.
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10
Roll out pastry on floured surface to 17x11-inch rectangle, and 1/8-inch thick.
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11
Cut into six 4 1/2x5 1/2-inch rectangles.
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12
Cut off 1/2-inch-wide strip from each side of 1 rectangle.
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13
Brush strips with beaten egg.
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14
Place 2 long strips, egg side down, atop long edges of rectangle.
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15
Place short strips, egg side down, atop short edges, trimming to fit.
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16
Repeat with remaining rectangles.
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17
Place pastries on baking sheet.
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18
Spread 1 teaspoon honey over bottom of each.
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19
Slice each peach half thinly; fan slightly.
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20
Place 1 half in center of each pastry.
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21
Top each with 1 teaspoon sugar.
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22
Bake tartlets until crust is golden, about 25 minutes.
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23
Immediately transfer to rack; cool.
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24
Rewarm syrup until liquefied.
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25
Brush peaches with syrup.
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26
Beat cream, honey and vanilla in bowl to soft peaks.
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27
Serve tartlets with honey cream.
