Roasted Peach Honey Corn Tart made with “JIFFY” Honey Corn Muffin Mix.
Yields: 9 - 12 Pieces
Preheat oven to 400°F. Arrange peaches on a parchment paper lined baking sheet. Roast for 30 minutes. Set aside.
Grease a second baking sheet or line with parchment paper.
Stir muffin mix and flour together. Cut in butter until mixture resembles small peas.
Sprinkle 6 tablespoons water over mixture. Stir until ingredients are moist and hold together.
On floured surface, roll dough out to a 12” x 10” rectangle. Transfer crust to baking sheet.
Combine egg and 1 tablespoon water; brush onto crust.
Bake 12 – 14 minutes or until crust is golden. Cool slightly. Spread mascarpone cheese on crust. Top with peaches, pistachios, and basil. Drizzle with honey. Slice and serve.
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