In a medium mixing bowl, add the flour, sugar, salt, and butter. Begin to 'cut' in the butter with a pastry cutter or your fingers until the butter is about the size of peas.

In a liquid measuring cup, add 2 tablespoons of the ice water and vinegar. Add to the dough and stir with your fingers or a fork until you have a rough dough. If the dough still seems too dry, add more ice water – 1 teaspoon at a time.

Pour the dough onto a sheet of plastic wrap and form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 30 minutes.

Slice the peach into even slices - about 4 slices per tart.

Slice the cream cheese into 8 even, thin, slices.

In a small mixing bowl, add the lemon juice, cinnamon, and ginger. Stir. Add the honey to mixture and stir until well incorporated.

Preheat the oven to 425F degrees and adjust the oven rack to the middle position.

Lightly flour your work surface. Roll the dough into a rectangle, then fold the dough into thirds on top of itself. Roll and fold one more time. For the last roll, roll the dough into approximately a 9x9-inch square.

Cut into 4 even pieces. Place the cut pastry squares on your prepared baking sheet. Fold up each edge of the pastry square - about ¼ inch.

Place two slices of cream cheese in the center of each pastry square. Drizzle a little honey drizzle over the top of the cream cheese.

Arrange peach slices on top of each tart. Brush the edges of the dough with the heavy cream, then sprinkle cinnamon sugar over the top of each tart.

Bake for 18 to 22 minutes, or until the tarts are golden brown. Transfer the tarts to a wire cooling rack to cool slightly.

Drizzle even more honey over the tarts before serving.