In a medium mixing bowl, add the flour, sugar, salt, and butter. Cut in the butter until the size of peas.

In a liquid measuring cup, add 2 tablespoons of ice water and vinegar. Add to the dough and stir until a rough dough forms, adding more ice water if necessary.

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

Slice the peach into even slices, approximately 4 slices per tart.

Slice the cream cheese into 8 even, thin slices, using 2 slices per mini tart.

In a small mixing bowl, combine lemon juice, cinnamon, and ginger. Stir, then add honey and blend until well incorporated.

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

Lightly flour your work surface and roll the chilled dough into a rectangle. Fold the dough into thirds, roll and fold again, then roll into a 9x9-inch square. Cut into 4 even pieces.

Place the pastry squares on a baking sheet. Fold up each edge of the pastry square about ¼ inch to create a wall.

Place two slices of cream cheese in the center of each pastry square and drizzle some honey over the cream cheese. Arrange peach slices on top.

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

Bake for 18 to 22 minutes, or until golden brown. Transfer the tarts to a wire cooling rack to cool slightly and drizzle more honey before serving.