In a medium bowl, mix flour, sugar, salt, and butter until it resembles peas. Alternatively, grate cold butter into the flour for a quicker blend.

Combine 2 tablespoons of ice water and vinegar in a measuring cup. Add to the dough and mix until a rough dough forms. If the dough is too dry, add more ice water, one tablespoon at a time.

Shape the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.

While waiting, slice the peach and cream cheese into thin slices for easy layering.

In a small bowl, mix lemon juice, cinnamon, ginger, and honey for the drizzle, ensuring it’s well-combined.

Preheat the oven to 425°F (220°C). Roll out the chilled dough on a floured surface, folding it twice to create flaky layers.

Cut the dough into 4 equal pieces and place them on a baking sheet lined with parchment paper. Create a wall around the edges of each tart to hold in the filling.

Arrange cream cheese slices in the center of each tart, drizzle with the honey mixture, and top with peach slices.

Brush the edges of the dough with heavy cream, sprinkle with cinnamon sugar, and drizzle a bit more honey over the tarts for extra sweetness.

Bake for 18-22 minutes until golden brown, keeping an eye on them to avoid burning. Allow to cool slightly on a wire rack and drizzle with more honey before serving.