In a food processor, pulse together 1 ½ cups of all-purpose flour, ¼ cup sugar, and a pinch of salt until combined. Add ½ cup of cold, diced unsalted butter and process until the mixture resembles coarse crumbs, about 10-15 seconds. Then, add one egg yolk and 3 tablespoons of ice water, mixing until the dough starts to come together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles that will fit your mini tart pans.

Place the prepared tart shells on a baking sheet and bake in the preheated oven for 12-15 minutes or until golden brown. Let the shells cool completely in the pans.

In a mixing bowl, beat 8 oz. of softened cream cheese, ½ cup powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. In a separate bowl, whip 1 cup of heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

Fill each cooled tart shell generously with the cream cheese filling, then slice fresh peaches and arrange them attractively on top.

Warm ¼ cup of apricot jam in a small saucepan over low heat until smooth and gently glaze the peach slices in each tart.

Finally, place your assembled tarts in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set.