Step 1: Combine the dry ingredients

In a medium mixing bowl, add the all-purpose flour, granulated sugar, and salt. Stir everything together until the ingredients are evenly combined.

Step 2: Cut in the cold butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, gently work the butter into the flour until the mixture resembles coarse crumbs with small, pea-sized butter pieces remaining.

These small butter pieces help create the flaky layers in the finished pastry.

Step 3: Add the ice water and vinegar

In a small bowl, combine 2 tablespoons of ice water with the white distilled vinegar.

Gradually pour the liquid into the flour mixture, stirring gently with a fork until a rough dough begins to form.

If the dough seems too dry, add more ice water, one teaspoon at a time, until it holds together when pressed.

Step 4: Chill the pastry dough

Gather the dough into a disc and wrap it tightly in plastic wrap.

Place it in the refrigerator for at least 30 minutes. Chilling helps the butter remain firm and prevents the pastry from becoming too soft during rolling.

Step 5: Prepare the fresh peaches

Wash the peach thoroughly and slice it into thin, even pieces.

Keeping the slices approximately the same thickness helps them bake evenly and creates a more attractive arrangement on the tarts.

Step 6: Prepare the cream cheese

Cut the room-temperature cream cheese into 8 thin portions.

Set the pieces aside while preparing the remaining ingredients.

Step 7: Make the cinnamon honey drizzle

In a small mixing bowl, combine the honey, fresh lemon juice, ground cinnamon, and ground ginger.

Whisk until the mixture is smooth and the spices are evenly distributed.

Step 8: Preheat the oven

Preheat your oven to 425°F (220°C).

Line a large baking sheet with parchment paper to prevent the pastries from sticking.

Step 9: Roll and fold the pastry

Lightly dust a clean work surface with flour.

Remove the chilled dough from the refrigerator and roll it into a rectangle.

Fold the dough into thirds, similar to folding a business letter.

Roll it out again and repeat the folding process once more. This technique helps develop delicate, flaky pastry layers.

Step 10: Cut the pastry into squares

Roll the folded dough into a 9 × 9-inch square.

Using a sharp knife or pastry cutter, divide the dough into 4 equal squares.

Step 11: Shape the tart borders

Arrange the pastry squares on the prepared baking sheet, leaving a little space between them.

Fold each edge upward approximately ¼ inch to form a small border that helps hold the filling in place.

Step 12: Add the cream cheese filling

Place two portions of cream cheese in the center of each pastry square.

Keep the filling inside the folded borders so it doesn't spread over the edges while baking.

Step 13: Add the honey and peaches

Drizzle a small amount of the prepared honey mixture over the cream cheese.

Arrange the fresh peach slices on top, overlapping them slightly to create a beautiful layered appearance.

Step 14: Brush and sprinkle

Using a pastry brush, lightly coat the pastry edges with heavy whipping cream.

Sprinkle cinnamon sugar over the peaches and pastry borders.

Drizzle a little additional honey mixture over the filling, reserving the rest for serving.

Step 15: Bake the tarts

Place the baking sheet in the preheated oven.

Bake the Mini Peach and Cream Cheese Tarts for 18–22 minutes, or until the pastry becomes golden brown, the edges look crisp, and the peach slices are tender.

Step 16: Cool and serve

Remove the baking sheet from the oven and carefully transfer the tarts to a wire cooling rack.

Allow them to cool slightly before serving.

Finish with an extra drizzle of honey if desired, and enjoy while the pastry is still slightly warm.