1-First, make the dough: In a bowl, combine ¾ cup plus 2 tablespoons all-purpose flour, 2 teaspoons granulated sugar, ¼ teaspoon salt, and 4 tablespoons cold unsalted butter cut into cubes. Cut the butter into the flour mixture until pea-sized pieces form. Mix ¼ teaspoon white distilled vinegar with 2 tablespoons ice water, then add it to the flour mixture. Stir until a rough dough forms, adding more ice water 1 teaspoon at a time if needed. Shape into a ball, flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2-Next, prepare the fillings: For the peach tart filling, thinly slice half of 1 fresh peach (aim for about 4 slices per tart). Slice 3 to 4 ounces of cream cheese into 8 thin, even slices (2 per tart). In a small bowl, mix 1 teaspoon lemon juice, ⅛ teaspoon ground cinnamon, and ⅛ teaspoon ground ginger; stir in 2 tablespoons honey to create the drizzle.

3-Then, preheat and roll the dough: Preheat your oven to 425°F on the middle rack. On a floured surface, roll the chilled dough into a rectangle, fold it into thirds like a letter, roll it out again, fold once more, and then roll into a 9×9 inch square. Cut into 4 equal squares.

4-Assemble the tarts: Place the squares on a baking sheet and fold up the edges about ¼ inch to form a wall. Put 2 cream cheese slices in the center of each square and drizzle lightly with the honey mixture. Arrange the peach slices evenly over the cream cheese. Brush the dough edges with 1 tablespoon heavy cream and sprinkle generously with cinnamon sugar. Add more honey mixture over the tarts.

5-Finally, bake: Put them in the oven and bake for 18 to 22 minutes until golden brown. Let them cool slightly on a wire rack, then drizzle with extra honey before serving. For added inspiration, if you’re looking for more easy dessert ideas, check out our no-churn ice cream recipe to pair with these tarts.