Prepare the Puff Pastry:

• Preheat your oven to 375°F (190°C).
• Lightly flour a clean surface and roll out the puff pastry to about 1/8-inch thickness.
• Cut out circles (about 4 inches in diameter) using a cookie cutter or a glass.

Prepare the Tartlet Shells:

• Place the pastry circles into greased tartlet pans, pressing gently to fit.
• Prick the bottom of the pastry with a fork to prevent puffing.
• Brush the inside of the pastry shells with melted butter.

Prepare the Peaches:

• In a small bowl, mix the honey, vanilla extract, lemon juice, cinnamon, and a pinch of salt.
• Toss the peach slices in this mixture until well coated.

Assemble the Tartlets:

• Arrange the peach slices in concentric circles on the pastry bases, slightly overlapping them.
• Drizzle a bit of the fruit mixture liquid over the arranged peaches.

Add the Glaze:

• Heat the apricot jam in a small saucepan over low heat until it becomes liquid.
• Brush the liquid jam over the peaches, giving them a shiny glaze.

Bake:

• Place the tartlets on a baking sheet and bake for 20-25 minutes or until the pastry is golden brown and the peaches are tender.
• If desired, sprinkle sugar on top halfway through baking for a caramelized finish.

Cool and Serve:

• Allow the tartlets to cool slightly before removing from the tartlet pans.
• Serve warm or at room temperature.