Apple, Goat Cheese, and Honey Tartlet
17 ounces packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend
6 cups ounces soft, fresh goat cheese (about ¾ packed)
3 mediums Gala apples, peeled, quartered, cored, cut into ⅛-inch thick slices
3 tablespoons unsalted butter, melted
3/4 cup honey, divided
Line two 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 four rounds from each pastry sheet, forming 16 rounds total. Divide eight pastry rounds between prepared baking sheets; pierce rounds all over with a fork.
Using 3.5-inch-diameter cookie cutter or bowl, cut out smaller rounds from the center of the remaining eight rounds, forming eight 5-inch diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with one pastry ring. Freeze at least 30 minutes. Cover and keep frozen.
Mix butter and 1/4 cup honey in a small bowl; brush over apples. Sprinkle with allspice.