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Individual puff pastry apple tarts get a classy twist with lightly sweetened goat cheese and a drizzle of honey. A little bit savory, a little bit sweet, these individual desserts are just right.
“Baking apples” keep their shape when cooked. There are lots of varieties, depending on where you live. Braeburn, Granny Smith, Honeycrisp, Jonagold, and Pink Lady are all good bets.
Not just any apple tart recipe
You guys. These tarts. They’re special. A little bit sweet, a little bit savory. A little bit fancy, a little bit casual. They’ve been in my wheelhouse for something like 10 years, ever since I saw them in an issue of Bon Appétit and was smitten instantly. I posted about them on Serious Eats a few years after that and have adapted the recipe just slightly since then. If you’re looking for a quick and easy dessert for a small dinner party, this is it. If I do say so. Ahem.
Puff pastry apple tart tips
First things first: if you follow the directions, your tarts will be more perfectly round than the ones in the photos. I did not follow my own directions. The puff pastry sat out on the counter for a solid hour before cutting. I mean…I got nothin’. Be better than me. You can do it. Second, just because I feel like I need a second thing after a big “first things first” proclamation like that one: don’t be afraid of these because they’re a dessert with goat cheese in them. Trust me, it works. There’s no third thing. I won’t lie. Hope your week is making you happy. Talk to you soon.
- 2 14-ounce packages puff pastry (single sheet), defrosted but chilled
- 6 ounces fresh goat cheese
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon powdered sugar
- Pinch fine sea salt
- 1 large baking apple, peeled, quartered, and sliced thin
- 1 tablespoon butter
- 2 tablespoons honey, plus more for drizzling
- Light dusting of ground allspice
- Preheat oven to 375°F. Unfold the puff pastry onto a lightly floured cutting board. Using a 5-inch cookie cutter (or an overturned bowl and a small, sharp knife), cut three 5-inch circles from each sheet of dough. (If this isn't possible, you can roll out the puff pastry gently with a floured rolling pin just until it's big enough to accommodate the circles.) Place the rounds on a parchment-lined cookie sheet. Press a 3-inch cookie cutter into the center of each round, stopping 3/4 of the way down so that the outer and inner portions are still attached at the bottom. This will allow the outer ring to rise around the center. Pierce the inner section of each round all over with a fork.
- Place the goat cheese, powdered sugar, lemon juice and salt in a small bowl. Microwave for 30 seconds or until soft but not melted. Stir to combine well, then divide and spread over the inner section of each round. Top with overlapping apple slices, making sure to stay within the inner section of each round.
- Combine the butter and honey in a small bowl and microwave for 30 seconds, or until the butter is almost melted. Stir to combine and complete the melting. (Be careful, as the honey gets hot surprisingly quickly.) Brush some honey butter over the entirety of each round. Dust lightly with ground allspice. Bake for 25 minutes, or until the apples are tender and the pastry is nicely browned.
- Let the pastries cool slightly, then drizzle with additional honey if desired. Serve warm or at room temperature.
Dufour puff pastry is far and away my favorite frozen puff pastry brand. (Not sponsored, just love it.) You'll have scraps left over after cutting, and they'll keep in the fridge for a few days. If you like, twist them into fun little shapes and brush with honey butter (for a sweet treat) or butter and grated parmesan (for a savory one). Bake on a parchment-lined baking sheet until golden.
Amount Per Serving: Calories: 618Total Fat: 40.8gCarbohydrates: 52gFiber: 2.3gProtein: 11.8g