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

In a liquid measuring cup, add 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 and form into a ball, then 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 the lemon juice, cinnamon, and ginger. Stir, then add the honey and mix until well incorporated.

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

Roll the chilled dough into a rectangle, fold like a business letter, and roll twice. Cut into 4 even pieces.

Place pastry squares on the baking sheet, fold edges to create a wall, and add cream cheese and peach slices on top.

Brush edges with heavy cream, sprinkle with cinnamon sugar, and drizzle with honey.

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