Give them a kiss of honeyed-apple bliss

As easy to make as they are pretty to look at, these creamy-sweet delights are sure to spread smiles at any fall gathering

Apple-Ricotta Puff Pastry Tarts

ACTIVE TIME: 30 min. TOTAL TIME: 1 hr. SERVES: 12

1 (17 oz.) box frozen puff pastry,

defrosted 4 Gala apples 1 lemon, juiced 1⁄2 cup honey, divided 3⁄4 cup ricotta cheese 1⁄2 tsp. cinnamon 1⁄8 tsp. ground nutmeg 1⁄8 tsp. ground cloves 2 Tbs. apricot jam 2 Tbs. apple cider

1 Heat oven to 400°F. Roll out pastry sheets until smooth. With paring knife, cut out 12 apples as directed below, rerolling scraps as needed. Place on 2 parchment-lined baking sheets. Roll out remaining pastry scraps. Using 1" flower cookie cutter, cut 12 mini flowers. Place flowers on separate parchmentlined baking sheet. Chill all puff pastry shapes 10 min.

2 Slice apples into 1⁄8"-thick halfmoons. Place in bowl; toss with 1 Tbs. lemon juice and 1⁄4 cup honey. In separate bowl, mix ricotta, remaining honey, cinnamon, nutmeg and cloves.

3 Spread 1 Tbs. ricotta mixture onto each apple pastry, leaving 1⁄4" border. Arrange apple slices on top, skin side up. Bake 20 min. or until golden. Let cool. Bake pastry flowers 10 min.

4 In small saucepan over medium heat, simmer jam and cider 5 min. Lightly brush apple tarts with apricot glaze. Garnish with flowers.