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

On a lightly floured surface, roll out pie crust to 1/8 inch thick and cut out approximately 12 circles.

Gently press each dough circle into the muffin tin cavities to form pastry cups.

Combine softened cream cheese, granulated sugar, vanilla extract, and lemon juice in a mixing bowl and beat until smooth.

Spoon the cream cheese mixture into each pastry cup, filling them about two-thirds full.

Carefully place a slice of peach atop each filled pastry cup, pressing gently.

Bake for 15-20 minutes until the crusts are golden brown and the filling is set.

Melt apricot preserves and a splash of water in a saucepan over low heat until smooth.

Brush the warm glaze over each peach slice after allowing the tarts to cool slightly.

Let the tarts cool completely on a wire rack before serving.