Makes: 12 pastries


1/4 tsp. cinnamon
2 Tbsp. honey, divided
1 sheet frozen puff pastry (thawed according to package instructions)
3 apples (any variety) 
1/4 cup pine nuts (or substitute with roughly chopped walnuts or pecans)
Sprigs of fresh thyme, for garnish


Preheat oven to 400°F. Butter and flour a 12-cup muffin pan. In a small bowl combine ricotta, cinnamon and 1 tablespoon honey, and set aside. Lightly flour your work surface and roll out the sheet of puff pastry until it measures approximately 10” x 15”. Using a sharp knife, cut pastry into 12 even pieces. Press a puff pastry square gently into each muffin cup, letting extra dough hang over the edge. Cut apples in half and remove the stem and seeds but do not peel. Cut apple halves as into thin slices, 1/8” or less. Spoon two Tbsp. of the ricotta mixture into the bottom of each puff pastry cup, arrange 5-6 apple slices in a fan, pushing part of the slices into the ricotta. Sprinkle each tart with a few pine nuts.
Bake on the middle rack until the puff pastry is golden brown, 15-20 minutes. Remove tarts from muffin pan and let cool slightly on a cooling rack. Drizzle each pastry with remaining honey and top with a few fresh thyme leaves, and serve warm.
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