• Preheat the oven to 375° Fahrenheit. Line a large cooking sheet with parchment paper.
• Zest the lemon using a citrus zester.
• Begin by unrolling the puff pastry out flat onto a surface. If the puff pastry tries to crack, it may be too cold. Allow it to sit at room temperature until it has thawed or softened enough to not crack.
• Once the puff pastry is rolled out, use a rolling pin to slightly spread the sheet out by no more than an inch vertically and horizontally.
• Slice the puff pastry into six equal rectangular shapes. A rollerblade (pastry cutter) works best for this.
• Place the parchment on the baking sheet then place about 1 tablespoon of honey dots on it in six separate spaces. You can use a tablespoon, but I found that using a honeycomb stick was just as easy. Repeat until you have six areas of honey on the parchment paper.

   Note: Keep in mind the puff pastry will be placed over the honey, so try to center the honey over where you plan to lay your ingredients.

For The Apple Tarts

• Peel and core the apples then cut the apples into thin slices – you will be using three slices per tart.
• Place three to four sliced apples over each honey dot. Add sprinkle the cinnamon, and a sprinkle of brown sugar on top of the apples. Ensure the apples are not piled on top of one another. If the apples are slightly overlaid, that is fine. Drizzle more honey over the top of the apples, cinnamon and brown sugar.

For The Blueberry Tarts

• Add the blueberries on top of the pool of honey, I used twelve blueberries per tart.  Ensure the blueberries are flat and not piled up. Add about a teaspoon of brown sugar and a sprinkle of grated lemon peel over the blueberries. Drizzle more honey over the top of the blueberries, brown sugar, and grated lemon peel.

Finishing And Baking The Tarts

• Cover all six areas of fruit with the previously sliced puff pastry. Press or crimp the edges to seal. The blueberries may still gush out a little from the puff pastry dough as they cook.
• Brush each tart with an egg wash. Bake for 15-20 minutes, or until golden brown. Allow to cool before serving and enjoying.
• Optional: top with whipped cream, ice cream, fresh lemon slices, or your choice of topping. The puff pastry fruit tarts are also perfect just the way they are. Feel free to customize the fruit for these tarts, as they are so versatile!