Make the peach puff pastry tarts

• Preheat oven to 400°F/200°C.

  Make egg wash by whisking egg with 1 tablespoon of water, then set aside.
• Combine room temperature cream cheese with ¼ cup powdered sugar and cardamom in a small mixing bowl. Whisk to thoroughly combine until it is smooth and uniform. Set aside.
  
• Slice peaches into ¼ inch slices and place in a medium bowl with vanilla bean paste (or vanilla extract) and lemon juice. Toss to combine, then set aside.
  
• Remove puff pastry from fridge. It will be folded in thirds. Gently open it up, like a brochure, on a clean kitchen towel or lightly floured surface. Using a rolling pin, lightly roll over the dough, just to even it out and level the creases a bit.
• Using a sharp Chefs knife or a pizza cutter, cut the sheet of dough into 6 equal pieces. Place them on a parchment-lined baking sheet.

  Then score a border along the edges with a paring knife. Use the tip of the paring knife, or a fork, to dock the middle of the puff pastry.
  
• Spread about 2 tablespoons of the cream cheese mixture in the middle of each piece of puff pastry. (I use an offset spatula for this.)
  
• Then shingle 6 - 8 slices of peaches on top of the cream cheese mixture and lightly press them down to secure in place.

  Brush edges of puff pastry with egg wash. *Sprinkle with sliced almonds, if desired.
• Bake for 16 - 18 minutes, or until puffed and golden. Let them cool on the sheet pan.
  
• While tarts are cooling, whisk together the powdered sugar and milk for the glaze. When tarts have cooled, drizzle glaze over the tarts and serve.

  Store leftover tarts in an airtight container in the fridge for up to 3 days.