Prepare the Crust:

Roll out the pie crust on a lightly floured surface. Cut out 3–4 inch circles using a cookie cutter or glass. Gently press each circle into the muffin tin or tart pan, making sure to cover the sides evenly. Prick the bottom of each crust lightly with a fork.

Preheat the Oven:

Preheat the oven to 350°F (175°C).

Make the Cream Cheese Filling:

In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and egg, mixing until well combined.

Assemble the Tarts:

Spoon about 1–2 tablespoons of the cream cheese mixture into each tart shell, filling about halfway. Arrange the peach slices on top of the cream cheese layer, fanning them out in a circular pattern.

Optional Sweetening:

Drizzle honey or sprinkle a light coating of sugar over the peaches if desired for added sweetness.

Bake:

Bake the tarts in the preheated oven for 18–20 minutes, or until the crust is golden brown and the cream cheese filling is set.

Cool and Serve:

Let the tarts cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Garnish with a dusting of powdered sugar before serving, if desired.

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