Preheat oven to 400°F and line a rimmed baking sheet with parchment; lightly flour a work surface and gently roll the thawed puff pastry to smooth seams and reach about a 12×12-inch square.

Cut four 4-inch rounds and gently press each into a greased 4-cavity tart pan or into muffin cups, forming a shallow well about 1/2 inch deep; prick bottoms lightly with a fork and chill shells in the refrigerator for 10 minutes.

Line chilled shells with small parchment rounds and fill with pie weights or dried beans; bake at 400°F for 10–12 minutes until edges are puffed and lightly golden, remove weights and parchment, then bake 2–4 more minutes to dry the centers; cool on a wire rack for 10 minutes.

Reduce oven to 375°F. Stir together cream cheese, powdered sugar, and vanilla until smooth and spread about 1 tablespoon into each shell to form a thin barrier.

Arrange peach slices over the cream cheese in a single layer, overlapping slightly, and bake at 375°F for 10–12 minutes until peaches soften and pastry edges are golden.

Warm honey and lemon juice together until pourable and brush lightly over hot peaches as soon as tarts come from the oven; cool in the pan for 15 minutes then transfer to a wire rack to finish cooling for another 10–15 minutes before serving.