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Apple tarts made with puff pastry topped with microgreens on a wooden cutting board.

Mini Puff Pastry Apple Tarts

Puff pastry apple tarts made with goat cheese, red pepper jelly, and honey. Easy to make apple pastry topped with sprouts and honey.
Course Appetizer, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 mini tarts
Author Jenn


  • 2 Puff Pastry Sheets Each sheet 9x9 inches and ⅛ inch thick
  • 8 ounces goat cheese room temperature
  • 4 tablespoons sourwood honey divided, plus more for topping
  • 2 tablespoons red pepper jelly
  • ½ teaspoon dried thyme leaves (or 1.5 teaspoons chopped fresh thyme leaves)
  • 3-4 JUICI apples stem and core removed, cut into ⅛ inch slices
  • ¼ cup fresh lemon juice
  • 3 tablespoons unsalted butter melted
  • fresh alfalfa sprouts for topping


  • Mix the goat cheese, 3 tablespoons of the honey, red pepper jelly, and thyme together in a medium bowl using a fork.
  • Remove the stem sand cores from your JUICI apples. Cut the apples into slices of ⅛ inch thickness. Transfer apple slices to a large bowl with lemon juice and gently toss with hands to lightly coat them.
  • Roll out the homemade rough puff pastry to ⅛ inch thickness or unfold the store bought puff pastry. Make sure the frozen pastry has set on the counter at room temperature for about 45 minutes before unwrapping.
  • Cut the pastry into 12 rectangles at 4.5 x 3 inches in size.
  • Line two medium baking sheets with parchment paper or a silicone baking mat and preheat the oven to 375 F (190 C).
  • Spread 2 tablespoons of the goat cheese mixture onto the center of each pastry rectangle, leaving a ⅛ inch bare border.
  • Place 4-6 apple slices on top of the goat cheese spread in a overlapping line.
  • Stir together the melted butter with 1 tablespoon of honey. Gently paint a light coating on top of the apple slices and bare edges of the pastry with a pastry brush.
  • Transfer the pans to the middle rack of the oven and bake for 23-25 minutes until the pastry has 'puffed' and is golden brown.
  • Place the tray of tarts onto a wire cooling rack for 5-10 minutes.
  • Serve mini apple tarts warm with a topping of alfalfa sprouts and a generous drizzle of honey.