Cut the peaches in half, remove pit and then cut into 1/4 inch slices. Set aside.
Preheat oven to 350 degrees.
Split the puff pastry in the box in half. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Transfer pastry to parchment lined baking tray. Repeat with the second half of puff pastry. Score the edges, using the knife, of the puff pastry about 1/2 an inch from the edge all the way around.
Cut the round of brie in half and remove all the wax around the edges. Cut the cheese into 1/4 inch thick slices. Place the brie on the tart evenly spaced. Don't cover the whole pastry, leave some room in between slices.
Next add the peach slices on the brie and follow with prosciutto (okay if it is chunky). Tear the proscuitto slices and place on the tart. Drizzle 1 tbsp the honey on top of each tart and throw it in the oven for 12 mins or until the edges are nice and puffed and browned.
Remove the tart from the oven, drizzle with the remaining honey and balsamic reduction and Herkner Farms Peach Habanero Drizzle Topping.
Cut into pieces and serve.