Apple, Goat Cheese, and Honey Tartlets

Ingredients

• 0.3 teaspoon kosher salt 
• 1  eggs beaten to blend
• 3 medium gala apple cored peeled quartered cut into 1/8-inch-thick slices
• 0.8 cup goat cheese fresh packed soft
• 0.5 teaspoon ground allspice (scant)
• 0.8 cup honey dark divided (preferably )
• 1 tablespoon juice of lemon fresh
• 34.6 ounce puff pastry frozen thawed (4 sheets)
• 3 tablespoons butter unsalted melted

Equipment

• bowl
• baking sheet
• baking paper
• oven
• cookie cutter

Directions

1. Line 2 rimmed baking sheets with parchment paper.
2. 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.
3. 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. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.
4. Preheat oven to 375°F.
5. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese.
6. Mix butter and 1/4 cup honey in small bowl; brush over apples.
7. Sprinkle with allspice.
8. Bake until apples are tender and pastry is golden, about 35 minutes.
9. Place tartlets on plates.
10. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.
11. Bake the tartlets four to six hours ahead, then store them uncovered at room temperature. Rewarm in a 350°F oven for five to ten minutes.
12. Drizzle tartlets with honey just before serving.