# Components:
→ Tart Base and Filling
01 - 1 sheet puff pastry (approx. 9 ounces), thawed
02 - 1 large apple, peeled, cored, thinly sliced
03 - 2/3 cup ricotta cheese
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 - Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Roll out puff pastry on a lightly floured surface and cut into 4 equal rectangles.
03 - Place rectangles onto the prepared baking sheet and score a half-inch border around each edge, taking care not to cut through.
04 - In a small bowl, stir together ricotta cheese, honey, and vanilla extract until completely smooth.
05 - Spread equal portions of ricotta mixture within each pastry rectangle border. Layer apple slices over filling, slightly overlapping.
06 - Combine granulated sugar and ground cinnamon in a small bowl, then sprinkle evenly over apple slices.
07 - Beat egg with milk in a bowl. Using a pastry brush, apply egg wash to the exposed edges of the pastry.
08 - Bake in preheated oven for 22 to 25 minutes, or until pastry is puffed and golden and apples are tender.
09 - Remove from oven and let tarts cool slightly. Drizzle with extra honey and garnish with toasted nuts or a dusting of powdered sugar, if desired.
10 - Transfer tarts to serving plates and present warm or at room temperature.
