Flaky pastry with creamy ricotta and apples, accented by cinnamon and honey, for a delicious morning bite.
# Components:
→ Tarts
01 - 1 sheet puff pastry (approx. 9 oz), thawed
02 - 1 large apple (such as Honeycrisp or Granny Smith), peeled, cored, thinly sliced
03 - 2/3 cup ricotta cheese (about 5.3 oz)
04 - 2 tablespoons honey, plus extra for drizzling
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon granulated sugar
07 - 1/2 teaspoon ground cinnamon
08 - 1 large egg
09 - 1 tablespoon milk
→ Optional Garnishes
10 - 2 tablespoons chopped toasted walnuts or pecans
11 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry sheet. Cut into 4 equal rectangles.
03 - Transfer pastry rectangles to the baking sheet. Using a knife, score a 1/2 inch border around each rectangle without cutting through.
04 - In a small bowl, blend ricotta cheese, honey, and vanilla extract until smooth.
05 - Spread ricotta mixture evenly within each pastry border. Layer apple slices over the ricotta, slightly overlapping.
06 - Stir together granulated sugar and ground cinnamon. Sprinkle the mixture over the arranged apples.
07 - Beat the egg with milk to combine. Brush the mixture over the exposed pastry edges.
08 - Bake for 22 to 25 minutes until pastry is golden brown and apples are tender.
09 - Let cool slightly. Drizzle with extra honey and, if desired, sprinkle with toasted nuts or powdered sugar. Serve warm or at room temperature.
