Rustic Apple and Goat Cheese Tart
(Makes: 4 medium tarts)
1
box frozen puff pastry—thawed
1/2
cup dry sherry
1/2
cup apple cider or juice
1/4
cup honey
3-4
large, firm apples—sliced thin
4
oz crumbled goat cheese
Combine sherry, apple cider, and honey in medium saucepan. Add apple slices and cook over medium heat until apples are slightly softened, but have not lost their shape (5-10 minutes). Remove from heat and strain, reserving liquid. Return liquid to stove, reduce heat to medium-low, and cook until slightly thickened (about 15 minutes).
Preheat oven to 400.
Slice each sheet of puff pastry into halves and place on a baking sheet lined with parchment. Thoroughly prick each pastry sheet with a fork, leaving a border of 1/2” all around the outside edges to allow outsides to puff out but insides to stay flat. Sprinkle all four tarts evenly with goat cheese, then cover with cooked apple slices in a decorative pattern.
Bake for 17-20 minutes or until outer crust turns golden brown. Allow to cool for 3 minutes, then spoon remaining juice over top.
