Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cut the rolled-out puff pastry into 6 equal rectangles or circles, depending on your preference, and place them on the prepared baking sheet.

In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Spread a thin layer of the cream cheese mixture onto each puff pastry piece, leaving a small border around the edges.

In another bowl, toss the peach slices with honey and lemon juice to coat them evenly.

Arrange the peach slices neatly on top of the cream cheese layer on each tart.

Brush the edges of the puff pastry with the beaten egg to create a golden crust as they bake.

Bake the tarts in the preheated oven for 18-22 minutes, or until the pastry is puffed and golden brown.

Let the tarts cool on the baking sheet for a few minutes before transferring them to a wire rack.

Dust with powdered sugar before serving, if desired.