Apple, Goat Cheese, And Honey Tartlets

• 2 17.3-ounce packages frozen puff pastry (4 sheets), thawed
• 1 egg, beaten to blend
• 6 ounces soft fresh goat cheese (about 3/4 cup packed)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon coarse kosher salt
• 3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
• 3 tablespoons unsalted butter, melted
• 3/4 cup honey (preferably dark), divided
• 1/2 teaspoon (scant) ground allspice

1. Line 2 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 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 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. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes.
2. Preheat oven to 375u0b0F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.

pastry, egg, goat cheese, lemon juice, coarse kosher salt, gala apples, unsalted butter, honey, ground allspice

Taken from www.epicurious.com/recipes/food/views/apple-goat-cheese-and-honey-tartlets-240112 (may not work)