1. Make the Tart Dough:

• Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, and salt.
• Cut in Butter: Add the cold, cubed (or grated) butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. Alternatively, grate the cold butter using a box grater and gently stir it into the flour mixture.
• Add Ice Water and Vinegar: In a small liquid measuring cup or bowl, combine 2 tablespoons of the ice water and the white distilled vinegar.
• Incorporate Liquid: Drizzle the ice water/vinegar mixture over the flour mixture, 1 tablespoon at a time, stirring gently with a fork or your fingers after each addition, until the dough just begins to come together. The dough should be rough and shaggy. If it seems too dry, add more ice water, 1 teaspoon at a time, until it holds together when squeezed.
• Form Dough Disc: Pour the dough out onto a large sheet of plastic wrap. Gently gather the dough together and form it into a ball, then flatten it into a small disc.
• Chill Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Peach Filling:

• Slice half of the fresh peach into thin, even slices (about 4 slices per tart, but adjust as needed).
• Slice Cream Cheese.

3. Make the Honey Drizzle:

• In a small mixing bowl, combine the lemon juice, cinnamon, and ginger. Stir well. Add the honey and stir until well incorporated and smooth. Set aside.

4. Assemble and Bake the Tarts:

• Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Adjust an oven rack to the middle position. Line a baking sheet with parchment paper.
• Roll and Fold Dough (Lamination): Lightly flour your work surface. Remove the chilled dough disc from the refrigerator. Roll the dough out into a rectangle. Fold the dough into thirds, like a business letter (bring one side towards the center, then fold the other side over it). Roll out again into a rectangle. Fold into thirds again. This creates flaky layers.
• Roll and Cut Dough: For the final roll, roll the dough out into an approximately 9×9-inch square. Use a sharp knife or pizza cutter to cut the dough into 4 even squares.
• Prepare Tart Shells: Place the 4 pastry squares on the prepared baking sheet. Fold up each edge of the pastry squares by about 1/4 inch, creating a small “wall” or rim around the edges of each tart. This will help contain the filling.
• Add Cream Cheese: Place two slices of the softened cream cheese in the center of each pastry square.
• Drizzle.
• Arrange Peaches: Arrange the peach slices evenly on top of the cream cheese on each tart.
• Brush Edges and Sprinkle: Brush the edges of the dough with the heavy cream. Sprinkle cinnamon sugar generously over the tops of the tarts, focusing on the exposed dough edges.
• More Drizzle
• Bake: Bake for 18-22 minutes, or until the tarts are golden brown and the pastry is cooked through.

15. Cool and Serve: Transfer the baked tarts to a wire cooling rack to cool slightly. The tarts are best enjoyed warm. Drizzle with a bit more of the honey mixture right before serving.