Ingredients

• 4 Tbsp butter
• 3 granny smith apples, cored and sliced thin
• 3 gala apples, cored and sliced thin
• 2 tsp apple pie spice
• ⅔ cup Nate’s 100% Pure Honey, divided
• 2 sheets puffed pastry
• 6 oz brie
• 1 egg
• 1 Tbsp water

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Line a large baking sheet with parchment paper. Melt butter in a large skillet over medium-high heat. Place sliced apples in the skillet. Sprinkle with apple pie spice and drizzle with ⅓ cup honey. Cook, stirring constantly, until the apples are tender and softened, about 5-7 minutes. Remove from heat and set aside.

Unroll both sheets of puffed pastry. Slice down each of the folded edges and through the center of the puffed pastry, so each full sheet is cut into 6 even-sized rectangles. Spread 1 oz of brie into the center of 6 pieces, leaving about a ¾-inch border on all sides of the filling. Top with generously with cooked apples and drizzle with remaining honey. Cover with a second piece of puffed pastry, seal all the edges together with a fork. Transfer to prepared baking sheet.

In a small bowl, whisk together egg and water. Baste the top of each tart with egg wash. Bake for 17-22 minutes, or until golden brown. Cool slightly before serving.