Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper that have been well greased with butter or coconut oil or silpat baking mats and set aside. The almond paste tends to stick something fierce.

In a medium bowl, add cream cheese, sugar, flour, egg and vanilla. Beat with until well blended and smooth. Set aside.

Divide each package of almond paste into 4 equal portions. If you want to make smaller tarts, cut the paste into 5-8 equal portions. On a floured work surface roll each of the 4 portions into a 6-inch round, about 1/8-inch thick. Put 2 tablespoons of the cream cheese filling into the center of each round.

Quarter each peach and remove the pits. Cut each quarter into slices. Fan the slices on top of the filling in the center of 1 of the rounds. Gently fold the edge of the almond paste round over the edge of the filling. Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and peaches.

Whisk together another egg and 1 tablespoon of water in a small bowl until well blended. If opting for a vegan version, just use water. Using a pastry brush to lightly brush each crostata with the egg wash and sprinkle each with the raw sugar.

Put the baking sheets into the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool. Serve each crostata on individual plates. Boitano serves the tarts with ice cream and toasted sliced almonds, but they are perfect on their own.