Mascarpone Tart with Honey, Oranges, and Pistachios

• 1 refrigerated pie crust (half of 15-ounce package)
• 2 large navel orangesorange
• 1 8- to 8.8-ounce container chilled mascarpone cheese*
• 1/2 cup chilled heavy whipping creamcream
• 1/4 cup sugarsugar
• 2 tablespoons honey, dividedhoney
• 1/4 teaspoon (generous) ground cardamom
• 2 tablespoons chopped pistachiospistachio
• *Italian cream cheese; available at many supermarkets and Italian markets.cream

1. 01To cool the crust quickly, place it on a rack, position a fan a few feet away (aiming toward the crust), and turn the fan on medium speed.
2. 02Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
3. 03Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.

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