In a medium mixing bowl, add the flour, sugar, salt, and butter. Begin to 'cut' in the butter until it resembles peas.

In a liquid measuring cup, mix 2 tablespoons of the ice water and vinegar. Add to the dough and stir until you have a rough dough.

Pour the dough onto plastic wrap, form into a ball, flatten into a 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 lemon juice, cinnamon, and ginger. Stir, then add honey and stir until well mixed.

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

Lightly flour your work surface. Roll and fold the chilled dough twice to make flaky layers.

Roll the dough into a rectangle. Fold it like a business letter and roll it out again into a 9x9-inch square. Cut into 4 pieces.

Place cut pastry squares on a baking sheet. Fold edges to create walls around each tart, add cream cheese, drizzle honey, and arrange peach slices.

Brush dough edges with heavy cream and sprinkle cinnamon sugar. Drizzle more honey over the tarts.

Bake for 18 to 22 minutes until golden brown, then cool slightly.