ée... Here's my best recollection of ingredient amounts:
1 large peach, peeled, pitted and sliced
2/3 C raspberry purée
4 oz cream cheese, softened
1-2 T honey
¼ tsp fresh cracked black pepper
1 egg, lightly beaten
Preheat oven to 425˚.
Line 3 4-inch tart pans with pie crust dough; dock with a fork.
In a small bowl, cream together softened cream cheese, honey and black pepper. Divide evenly into pie crusts, spreading to cover bottom. Top with a single layer of peach slices; drizzle with raspberry purée. Brush edges of crust with beaten egg.
Bake 25-30 minutes, until centers are slightly bubbly and crust edges are golden brown.