For the tart dough:

1. Add flours, sugar, salt & cubed butter to food processor. Process just until it resembles coarse meal.
2. Sprinkle in ice water and process until mixture starts to hold together. (Be careful not to over mix.)
3. Scrape onto a lightly floured surface and gather into a ball. Pat into a disk & chill for at least 30 min.
4. Let dough soften briefly at room temperature before rolling out.

To make the tarts:

1. Preheat oven to 350 F
2. Roll out the dough to an 11 x 16 inch rectangle about ¼ “ thick. Cut 6 -5” circles.
3. Place the circle in the tart rings*. Place on a large baking sheet and put in the freezer for a few minutes.
4. In a small bowl whisk together the 2 tablespoon of flour and 3 tablespoons of sugar.
5. Remove tart crust from the freezer and sprinkle the flour-sugar mixture in the bottoms of each tart.
6. Arrange peach slices on each tart, overlapping slightly.
7. Drizzle the molasses and honey over each one.
8. Brush the edges of the crust with the melted butter.
9. Place tarts (still on baking sheet) in the oven and bake at 350 for about 35 minutes or until crust is golden brown.