APPLE and GOAT CHEESE TART with a HONEY TOPPING

For the crust:
You will need a nine-inch tart pan.  Make your favourite crust, place it in the pan and blind bake it until it's halfway done.
For the apples:

4 apples, peeled and sliced thinly. Melt two tablespoons of unsalted butter in a large skillet and add the apples. Cook them, stirring occasionally, until the apples have softened (about ten minutes). Transfer apples to a bowl and let them cool.

For the goat cheese filling:
8 ounces goat cheese, softened
1 egg
zest from 1/2 lemon
1 teaspoon vanilla extract
1/4 cup heavy cream
2 tablespoons powdered sugar
2 teaspoons corn starch

Directions:
Place all the ingredients in the food processor and pulse until they are mixed. The mixture should come out thick, not runny.  If it's runny, add a little more corn starch.
Pour the cheese mixture onto the dough in the tart pan and then arrange the apples over the cheese.  Working in a circular pattern and starting from the edge, arrange the apples in rows. At the centre of the tart add some apple slices in a decorative pattern. Pack in the apples generously. It may seem like a lot of apples are being used, but as you know, apples shrink when they bake. If by chance there are any apple slices leftover, you guessed it, that's the cook's treat!

For the topping:

2 tablespoons butter
1 tablespoon cinnamon
2 tablespoons honey

Directions:
Cut the butter into small chunks. Mix it with the cinnamon. Sprinkle it over the apples and bake at  350º F for about 15 to 20 minutes. The tart will be done when its centre isn't runny but jiggles just slightly. When the tart comes out of the oven, heat the honey until melted, and carefully brush over the top of the tart, covering all the apple slices.