1-Make the dough: Mix together the all-purpose flour, granulated sugar, and salt. Cut in the cold unsalted butter until it forms coarse crumbs with pea-sized pieces. Combine the ice water and white distilled vinegar, then add it gradually to the dry ingredients until a rough dough forms; add a little extra water if needed. Wrap the dough in plastic and chill it for 30 minutes to make it easier to work with.

2-Prepare the fillings: Thinly slice half of the fresh peach. Slice the room temperature cream cheese into thin pieces, aiming for about 2 slices per tart. In a small bowl, whisk together the lemon juice, ground cinnamon, ground ginger, and honey to create the drizzle.

3-Preheat and prep the oven: Make sure the oven is at 425°F and position the rack in the middle for even baking.

4-Roll and shape the dough: Lightly flour your surface and roll out the chilled dough into a rectangle. Fold it like a letter, roll it out again, and repeat once more. Then, roll it into a 9×9-inch square and cut it into 4 equal pieces. Place the squares on a baking sheet and fold up the edges about ¼ inch to form a border.

5-Assemble the tarts: On each dough square, add 2 slices of cream cheese and drizzle some of the honey mixture over it. Arrange the peach slices on top. Brush the folded edges with heavy cream and sprinkle generously with cinnamon sugar. Add a bit more honey mixture over the peaches for extra flavor.

6-Bake the tarts: Pop them in the oven for 18-22 minutes, until the pastry turns golden brown and is fully cooked.

7-Finish and serve: Let the tarts cool slightly on a wire rack, then drizzle with the remaining honey mixture before serving. They’re best when warm and fresh from the oven. For dietary changes, swap in vegan cream cheese or gluten-free flour as needed during these steps.