• Line two rimmed baking sheets with parchment paper.
• Roll out each puff pastry sheet on a lightly floured surface to measure 11-inches square.
• Using a 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 a 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 the outer I-inch edges of 5-inch rounds on baking sheets with a beaten egg; top each with one pastry ring.
• Freeze for at least 30 minutes. This can be made one day ahead of time. Cover and keep frozen. Do not thaw before continuing.
• Preheat oven to 375°F.
• Mix cheese, lemon juice, and salt in a bowl; spread the mixture inside the rings on the frozen pastry rounds. Overlap the apple slices on top of the cheese.
• Mix butter and 1/4 cup of honey in a small bowl; brush over the apples. Sprinkle them with allspice.
• Bake apples until they are tender and pastry is golden, about 35 minutes.
• Place tartlets on plates. Drizzle one tablespoon of honey over each and serve warm or at room temperature.

Planning Tip

• Bake the tartlets four to six hours ahead, then store them uncovered at room temperature. Rewarm in a 350°P oven for five to ten minutes. Drizzle tartlets with honey just before serving.