**Prepare the Tart Shells:** Preheat your oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface and cut into circles slightly larger than the muffin tin cups. Gently press the circles into the muffin tin, shaping them into mini tart shells. Prick the bottoms with a fork to prevent puffing. Brush with beaten egg.

**Bake the Shells:** Bake for 10-12 minutes, or until golden brown. Remove from the oven and let cool completely.

**Make the Filling:** In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

**Assemble the Tarts:** Spoon the cream cheese filling into the cooled tart shells, spreading it evenly. Top each tart with peach slices arranged in a fan or spiral pattern.

**Glaze the Tarts:** Warm the honey or jam in the microwave until runny, then lightly brush over the peach slices for a glossy finish.

**Chill and Serve:** Refrigerate the tarts for at least 1 hour before serving to allow the filling to set.