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Apple and Manuka Honey Goats Cheese Tartlets

 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.


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