Lauren Chattman

Lauren Chattman is a cookbook author, freelance writer and former professional pastry chef. Her recipes have appeared in Food & Wine, Bon Appetit, Cook’s Illustrated and The New York Times. She is the author of 14 books, most recently "Cake Keeper Cakes" (Taunton 2009) and "Cookie Swap!" (Workman, 2010). She has also co-authored several books with former White House pastry chef Roland Mesnier, including Dessert University (Simon & Schuster, 2004). With artisan baking expert Daniel Leader, she is the co-author of the IACP award-winning "Local Breads" (Norton, 2007). With Susan Matheson, she is co-author of "The Gingerbread Architect" (Clarkson Potter, Fall 2008) Lauren lives in Sag Harbor with her husband and two daughters. She blogs about local food and small-town life at Show More

2 tablespoons walnut pieces

1 sheet frozen puff pastry, thawed

1 tablespoon sugar

1/4 teaspoon ground cinnamon

2 apples, peeled, cored and thinly sliced

1 large egg

2 tablespoons honey

advertisement | advertise on newsday

1. Preheat oven to 350 degrees. Spread nuts on a baking sheet and toast until fragrant, 6 to 8 minutes. Let cool completely and finely chop.

2. Turn heat to 400 degrees. Line a baking sheet with parchment paper. Unfold thawed puff pastry sheet on top of paper. Prick all over with a fork. Place in freezer for 15 minutes.

3. Combine sugar and cinnamon in a small bowl and sprinkle over pastry. Arrange apples, overlapping them slightly, on top of pastry, leaving a 1 1/2-inch border of pastry all around. Brush edges of pastry with egg.

4. Bake until crust is golden brown, 25 to 30 minutes.

5. Place honey in a small, microwave-safe bowl and microwave for a few seconds to warm (do not let honey come to a boil). Brush apples with honey as soon as tart comes out of oven. Sprinkle with walnuts. Let cool completely on baking sheet, slice and serve.

Makes 6 servings.