Apple and Honey Tarts 4.000
Sep 13, 2006

Sweet and simple, this dessert looks impressive enough for guests.

Servings: 4
  • 1 to 2 Golden Delicious apples, peeled, cored and cut into thin slices
  • 1 9- to 10-inch sheet frozen puff pastry, thawed and cut into 4 equal rectangles
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons milk or water
  • 2 tablespoons honey


Preheat the oven to 400 degrees. Have ready a baking sheet that has been lightly greased or lined with parchment paper.

Place the puff pastry rectangles on the baking sheet so that they do not touch. Using a sharp knife, lightly score a decorative border around the sides of each piece, about 1/4 inch from the outside edge. Lay a row of overlapping apple slices down the middle of each piece, leaving the borders bare. You should be able to fit 10 or more slices in the row. On each piece, brush 1 1/2 teaspoons of melted butter over the apples and then sprinkle with 1 1/2 teaspoons sugar.

In a small bowl, combine the egg with the milk or water. Brush the mixture on the pastry borders. Bake for 20 to 25 minutes, until the pastry is golden, the borders have puffed and the apples are tender. While the tarts are cooling on the baking sheet, heat the honey in a microwave oven on high for 5 seconds. Drizzle 1 1/2 teaspoons of it over the apples on each piece. Transfer to individual plates and serve warm.

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Recipe Source

Adapted from "Never Trust a Skinny Cook," by Iain Hewitson (Allen & Unwin, 2005).

Tested by Jane Touzalin.

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