Apple, Goat Cheese, and Honey Tartlets

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 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings.

Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.

Preheat oven to 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 1/4 cup 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 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. Rewarm in a 350°F oven for five to ten minutes.

Drizzle tartlets with honey just before serving.