In a medium bowl, combine flour, sugar, and salt.

Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until pea-sized crumbs form.

Mix 2 tablespoons ice water with vinegar.

Add the liquid mixture to the dough and stir until a rough dough forms. Add additional water, one teaspoon at a time if needed.

Shape the dough into a disc, wrap tightly, and refrigerate for at least 30 minutes.

Slice the peach into thin, even slices.

Cut the cream cheese into 8 thin slices.

In a small bowl, combine honey, lemon juice, cinnamon, and ginger until smooth.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough into a rectangle.

Fold into thirds like a business letter. Roll out and repeat one more time.

Roll the dough into a 9x9-inch square and cut into 4 equal squares.

Place pastry squares on the prepared baking sheet.

Fold each edge upward about ¼ inch to create a border.

Place two slices of cream cheese in the center of each tart.

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

Arrange peach slices evenly over each tart.

Brush pastry edges with heavy cream.

Sprinkle cinnamon sugar over the peaches and pastry edges.

Drizzle additional honey mixture over the tops.

Bake the mini peach and cream cheese tarts for 18–22 minutes or until golden brown.

Transfer to a cooling rack and cool slightly before serving.

Drizzle with extra honey before serving if desired.