Apple, Goat Cheese, and Honey Tartlets

It’s time for dessert!

You didn’t think I could do “H is for Honey” and not do dessert… did you?

First up… Apple, Goat Cheese, and Honey Tartlets

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Actually, I think I went a little overboard with the desserts but there were too many possibilities… we thoroughly enjoyed ourselves and it readied us for what will be a purely savory “I” in our Apples to Ziti line up… Can you guess what it is?

PREP:

This recipe requires quite a bit of prep… the nice part is that you can do most of it the day BEFORE you actually bake so you don’t stress yourself out.

Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square.

It’s okay if it’s not a perfect square… I measured out an 11 inch square with pieces of tape to give myself a guideline… I don’t estimate too well 🙂

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Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total.

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Divide 8 of the 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 the center of remaining 8 rounds. Save the extra dough! You can make smaller tarts with them (I made blueberry tartlets!) This dough also makes a great topping for pot pie if you want to roll it out and use it for that! 🙂

Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring.

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Freeze at least 30 minutes.

DO AHEAD You can cover the sheet pan and leave it in the freezer for up to 24 hours… this first part is the most time consuming so this is a nice step to get out of the way ahead of time! DO NOT take the pans out of the freezer until you’re ready to proceed… the dough defrosts pretty quickly!

BAKING DAY:

Pre-heat your oven to 375°F.

Mix goat cheese, lemon juice, and kosher salt in a small bowl.

Peel, quarter, and core 3 Gala apples. Then, slice each quarter into 1/8 inch-thick slices. I used 4 Gala apples as I enjoy snacking as I go… but I’m an apple fanatic so this is no surprise…

Take your tartlets out of the freezer and spread the mixture inside the outer rings of your pastry rounds.

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Overlap the apple slices on top of the cheese…

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You can really make any pattern you like…

Mix melted butter and some honey in small bowl.

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Brush it over the apples on each tartlet…

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Sprinkle each tartlet with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. I was so excited to try the tartlets I forgot this step… whoops!

Place tartlets on plates. Drizzle 1 tablespoon honey over each one and serve warm or at room temperature.

DO AHEAD 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. Drizzle tartlets with honey just before serving.

Here’s what I did with my extra puff pastry dough… I created rounds and rings just like the apple tartlets… I, unfortunately, was out of goat cheese and lemon juice so I improvised with cream cheese, vanilla extract, and a little powdered sugar! Then I added FROZEN blueberries on top!

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I forgot to snap a finished shot of these tarts but they turned out beautifully… VERY juicy because of the juice the frozen blueberries gave off!

I also wish I had a better shot of the apple tartlets than I have… this picture just doesn’t do them justice…

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The Cost?
$2.50 per person (serves 8)… a bit expensive for dessert made at home when you’re on a budget…

HOWEVER… I think it’s a GREAT price for a special occasion when you’re having friends or family over. It can be made ahead and it looks (and tastes) DECADENT! I think it’s best served warm with some fresh whipped cream or vanilla ice cream on top…

Nothing better than warm apple desserts with cold vanilla ice cream…..

……………….

I’m sorry, I was daydreaming for a moment there… I’m better now 🙂

CLICK HERE FOR THE RECIPE! (And… if you need… here is a Shopping List!)

Happy Economical Eating! ~Jenna

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