Apple and Manuka Honey Goats Cheese Tartlets
2 x 500g (1lb) packs of frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend
180g (6 oz) soft fresh goats cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
¼ tsp coarse salt
3 medium Gala apples, peeled, quartered, cored, cut into eighth-inch-thick slices
3 tablespoons unsalted butter, melted
¾ cup Manuka honey
½ tsp (scant) ground allspice
Line 2 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 4 rounds from each pastry sheet, forming 16 rounds total.
Divide 8 of these pastry rounds between prepared baking sheets.
Pierce rounds all over with fork.
Using 3 or 4-inch-diameter cookie cutter or bowl, cut out smaller rounds from the centre of remaining 8 rounds forming eight 5-inch-diameter rings (put aside the eight 3½-inch rounds for another use).
Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg.
Top each with 1 pastry ring.
Freeze for at least 30 minutes.
These can be made 1 day ahead.
Cover and keep frozen.
Do not thaw before continuing.
Preheat oven to 190°C (375°F).
Mix cheese, lemon juice and salt in bowl; spread mixture inside rings on frozen pastry rounds.
Overlap apple slices atop cheese.
Mix butter and ¼ cup manuka honey in small bowl; brush over apples.
Sprinkle with allspice.
Bake until apples are tender and pastry is golden, about 35 minutes.
Place tartlets on plates.
Drizzle 1 tablespoon manuka honey over each and serve warm or at room temperature.
Bake the tartlets four to six hours ahead, then store them uncovered at room temperature.
Re-warm in a 175°C (350°F) oven for 5 to 10 minutes.
Drizzle tartlets with manuka honey just before serving.