Apple, Goat Cheese, and Honey Tartlet

Photo: Jessica Fisher

Ingredients

17 ounces packages frozen puff pastry (4 sheets), thawed

1 egg, beaten to blend

6 cups ounces soft, fresh goat cheese (about ¾ packed)

1 tablespoon fresh lemon juice

1/4 teaspoon coarse kosher salt

3 mediums Gala apples, peeled, quartered, cored, cut into ⅛-inch thick slices

3 tablespoons unsalted butter, melted

3/4 cup honey, divided

1/2 teaspoon ground allspice

Preparation

Line two rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out four rounds from each pastry sheet, forming 16 rounds total. Divide eight pastry rounds between prepared baking sheets; pierce rounds all over with a fork.

Using 3.5-inch-diameter cookie cutter or bowl, cut out smaller rounds from the center of the remaining eight rounds, forming eight 5-inch diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with one pastry ring. Freeze at least 30 minutes. Cover and keep frozen.

Preheat the oven to 375°F. Mix cheese, lemon juice, and salt in a bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices on top.

Mix butter and 1/4 cup honey in a small bowl; brush over apples. Sprinkle with allspice.

Bake until apples are tender and pastry is golden,a bout 35 minutes. Place tartlets on plates. Drizzle one tablespoon honey over each and serve warm or at room temperature.