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Puff pastry apple tarts get a sophisticated 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.
Why we love this 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 since 2008, 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.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Dufour is my favorite brand of puff pastry by far, but it’s more expensive and sometimes less available than supermarket brands. You can use whatever brand you like. Dufour comes in a 14-ounce package that’s a single sheet. Some other brands come in a 17-ounce package that contains two sheets. Either is fine.
- Baking apples are varieties that hold their shape when baked. There are lots of types, which may or may not be available to you depending on where you live. Braeburn, Granny Smith, Honeycrisp, Jonagold, and Pink Lady are all good choices.
- Fresh goat cheese (also called chèvre) is creamy, tangy, and savory. It’s a beautiful way to bridge the sweet and savory elements in this recipe. I know it sounds surprising, but it works beautifully.
- I like to use a run-of-the-mill mild-tasting honey from the supermarket. You can use whatever kind you like.
How to make it
Here’s an overview of what you’ll do to make a beautiful batch of puff pastry apple tarts with goat cheese and honey. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll unfold the puff pastry and roll it out a bit. Cut each sheet into four 5-inch rounds, each with a 3-inch round in the center. Prick the inside section all over with a fork.
- Prep the goat cheese mixture and warm it up a bit in the microwave so it’s easy to spread. Divide among pastry circles and spread evenly over the center section of each.
- Peel, core, and thinly slice the apples. Arrange slices, overlapping slightly, in center sections. Brush with honey butter.
- Bake in the center of a 375°F oven, until tender and golden brown. Lightly sprinkle with allspice and drizzle with a little bit more honey before serving.
Expert tips and FAQs
“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.
These tarts are at their best — and really special — shortly after they come out of the oven. You can prep them in advance and keep, covered with plastic wrap, right on the baking sheet in the fridge. If you do this, it’s a good idea to toss the apple slices with a little bit of lemon juice before assembling to prevent browning, and consider using a browning-resistant variety like Granny Smith. Bake as directed right before serving.
Leftovers will keep for a couple of days, covered at cool room temperature and can be reheated in the oven or toaster oven.
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Puff Pastry Apple Tarts with Goat Cheese and Honey
Ingredients
- 2 14- ounce 397-gram packages puff pastry, defrosted but chilled (see note 1 below)
- 8 ounces (227 grams) fresh goat cheese
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 tablespoons powdered sugar
- ⅛ teaspoon fine sea salt
- 2 large baking apples, peeled, cored, quartered, and sliced thin
- 1 tablespoon (14 grams) butter
- 2 tablespoons (30 ml) honey, plus more for drizzling
- Light dusting of ground allspice
Instructions
- Preheat oven to 375°F with two racks near the center.
- Unfold each sheet of puff pastry onto a lightly floured cutting board. Roll it out just slightly with a floured rolling pin.
- Using a 5-inch cookie cutter (or an overturned bowl and a small, sharp knife), cut four 5-inch circles from each sheet of dough.
- Divide the rounds between two parchment-lined baking sheets.
- 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.
- Divide goat cheese mixture evenly among pastry rounds 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 about 30 seconds, watching carefully, 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.
- Bake for about 25 minutes, until the apples are tender and the pastry is puffed and nicely browned.
- Let the pastries cool slightly, then dust lightly with ground allspice and drizzle with a bit of additional honey.
- Serve warm.
Notes
- Dufour is my favorite brand of puff pastry by far, but it’s more expensive and sometimes less available than supermarket brands. You can use whatever brand you like. Dufour comes in a 14-ounce package that's a single sheet. Some other brands come in a 17-ounce package that contains two sheets. Either is fine. Just roll it out lightly to accommodate the size of your cutter. 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 at 400°F on a parchment-lined baking sheet until puffed and golden. Or, if this idea makes you crazy, you can make rectangular tarts and avoid scraps altogether.
- Baking apples are varieties that hold their shape when baked. There are lots of types, which may or may not be available to you depending on where you live. Braeburn, Granny Smith, Honeycrisp, Jonagold, and Pink Lady are all good choices.
- Fresh goat cheese (also called chèvre) is creamy, tangy, and savory. It's a beautiful way to bridge the sweet and savory elements in this recipe. I know it sounds surprising, but it works beautifully.
- I like to use a run-of-the-mill mild-tasting honey from the supermarket. You can use whatever kind you like.
- These tarts are at their best shortly after they come out of the oven. You can prep them in advance and keep, covered with plastic wrap, right on the baking sheet in the fridge. If you do this, it's a good idea to toss the apple slices with a little bit of lemon juice before assembling to prevent browning, and consider using a browning-resistant variety like Granny Smith. Bake as directed right before serving.
- Leftovers will keep for a couple of days, covered at cool room temperature and can be reheated in the oven or toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Subscribe to Umami Girl’s email updates, and follow along on Instagram.
