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Apple, Goat Cheese, and Honey Tartlet


I recently went to our Sunday farmers’ market and bought myself some treats. First, I bee-lined for the apple-oatmeal-raisin cookies that I am now in love with. Soon I’ll have to whip up some of my own. Then I splurged on some delicious, freshly caught black sea bass from Pura Vida Fisheries (I also can’t help but love the Costa Rica connection there). And then I finally caved and bought myself some fresh goat cheese from Ardith Mae Farm. I had tasted it before, waffled over the decision to buy it, and ultimately never did. But on that particular Sunday I went for it. This is actually the best cheese I may have ever tasted. So fresh and creamy and subtly flavorful. Mmmm. And just as I was walking away from the market I stopped by the Greenmarket table, glanced at the recipes and found a recipe for goat cheese and apple tartlets. At that point I knew the purchase was meant to be because I now had all of the ingredients. So I rushed home and prepared it for myself and my roommates.

It was a big score on many levels. Firstly, I made one for each of us and the individualized portions were just cute. Additionally, they are pretty and fancy looking and easy to make. And, of course, they taste delicious. I think I might add more apple in the future for some extra texture (maybe not slice them as thinly), but regardless, these were a wonderful Sunday afternoon snack and they would make a great treat for a dinner party, too.

Apple, Goat Cheese, and Honey Tartlet
makes 8

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, divided
1/2 teaspoon ground allspice

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.

Apple, Goat Cheese, and Honey Tartlet on Foodista

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