Instructions: Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18- by 14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.

Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

This recipe yields 4 tarts.

Comments: These simple tartes aux pommes are great with vanilla ice cream.

What to drink: Barton & Guestier 1999 Sauternes "Tradition."

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