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Apple Honey Goat Cheese Tart
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Course Dessert
Cuisine Jewish
Cook Time 35 minutes
Ingredients
Course Dessert
Cuisine Jewish
Cook Time 35 minutes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line two rimmed baking sheets with parchment paper.
  2. Roll out each puff pastry sheet on a lightly floured surface to measure 11-inches square.
  3. Using a 5-inch-diameter cookie cutter or bowl, cut out four rounds from each pastry sheet, forming 16 rounds total.
  4. Divide eight pastry rounds between prepared baking sheets; pierce rounds all over with a fork. Using a 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings.
  5. Brush the outer I-inch edges of 5-inch rounds on baking sheets with a beaten egg; top each with one pastry ring.
  6. Freeze for at least 30 minutes. This can be made one day ahead of time. Cover and keep frozen. Do not thaw before continuing.
  7. Preheat oven to 375°F.
  8. Mix cheese, lemon juice, and salt in a bowl; spread the mixture inside the rings on the frozen pastry rounds. Overlap the apple slices on top of the cheese.
  9. Mix butter and 1/4 cup of honey in a small bowl; brush over the apples. Sprinkle them with allspice.
  10. Bake apples until they are tender and pastry is golden, about 35 minutes.
  11. Place tartlets on plates. Drizzle one tablespoon of honey over each and serve warm or at room temperature.
Planning Tip
  1. Bake the tartlets four to six hours ahead, then store them uncovered at room temperature. Rewarm in a 350°P oven for five to ten minutes. Drizzle tartlets with honey just before serving.
Recipe Notes

Recipe and photo courtesy of The Classic Catering People

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