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1
Preheat oven to 425F.
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2
Roll the pastry out on a lightly floured work surface into a 12 x 14 inch rectangle. Trim the edges to make them even if you want to, or leave as is.
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3
Place the pastry on a parchment paper lined baking sheet. Use a sharp paring knife to score the dough to form a 1 inch border, just score it - don't cut all the way through. Use a fork to prick the dough inside the border every 1/2 inch or so.
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4
Sprinkle the border with 1 Tablespoon of sugar. Refrigerate until slightly firm, about 10 minutes (you can leave it in the fridge up to a day, covered with plastic wrap).
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5
Bake chilled dough in the preheated oven until puffed and golden brown, 10 - 15 minutes.
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6
Meanwhile, in a large bowl, gently toss peach slices with 1 Tablespoon of flour and the remaining 1 Tablespoon of sugar and salt.
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7
Remove baked pastry from oven when it's puffed and golden brown and, with a fork, press the dough that is inside of the border to make it level. Very carefully spread the cream cheese in a thin layer inside the border.
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8
Arrange the fruit and any liquid either in rows on top of the pastry or, for a more haphazard look, pile it on top and then spread it out with your hands until even.
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9
Bake, loosely tented with foil, until fruit has softened. This takes about 20 minutes depending on your oven so check it regularly from 10 minutes on. Remove from oven.
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10
Brush the tart border and the fruit with the warm marmalade and turn the oven to broil and let it cook for another minute - just long enough to get a nice caramelized glaze but not long enough to burn.
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11
Let cool to room temperature, about 20 minutes. Cut into pieces and serve.
