Line a baking sheet with parchment paper. Drizzle honey, place thin slices of butter, and sprinkle brown sugar and vanilla powder evenly over the paper.
Cut the peaches into quarters and arrange them closely together on top of the honey and butter mixture.
Cover the peaches with the sheet of puff pastry. Use a fork to crimp and flatten the edges of the pastry around the peaches.
Beat the egg and brush it over the puff pastry to glaze. Prick a few small holes in the pastry with a knife to allow steam to escape.
Bake in the oven at 180°C (350°F) for 30 minutes.
Remove from the oven and carefully flip the tart onto a cutting board. Pour any remaining caramelized juices from the baking sheet over the top of the tart. Serve immediately.
Cook it hands-free.
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