To make pastry:

1. Place flour, salt, butter and honey into a food processor and pulse until the mixture looks like breadcrumbs. Slowly add ice water a little at a time until a dough forms. Turn out onto a floured surface and knead for a minute or two until a smooth dough has formed. Split into 2 equal pieces and roll out slightly to form a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes.

To make crostata:

2. Preheat oven to 425°. Cut the peaches in half and remove pits. Slice each half into 6-8 crescents (depending on size) and add to a bowl with the demerara sugar, nutmeg and vanilla. Mix well and leave for at least 2 hours to macerate at room temperature. Add the remaining 1/4 cup of flour and mix well. Place chilled pastry dough on a lightly-floured surface and roll each piece out to a 12-inch circle. Spoon half the peaches and the juice into the center of each pastry circle, leaving a 2-inch gap around the outside. Fold the edges of the dough up and over the peaches and refrigerate for 30 minutes. Mix together egg yolks and heavy cream, then brush this onto edges of the pastry. Sprinkle with turbinado sugar. Bake for 45-50 minutes or until the pastry is golden brown. Leave to cool for at least 15 minutes.

To make mascarpone whip:

3. Using a whisk or a stand mixer, whisk all ingredients until soft peaks form. You may want to add more honey or cinnamon depending on your preference. Let the crostata rest, then cut and serve with a spoonful of whipped mascarpone on top