2 tart red apples, such as Braeburn or Cox’s pippins
2 tbsp runny honey
2 tbsp grated Grana Padano
250g tub mascarpone
2 tbsp icing sugar
Few drops vanilla extract
Preheat the oven to 190C/fan170C/gas 5. Cut the pastry in half lengthways, then cut each pastry strip into 4 even-size rectangles. Place on a baking sheet lined with baking paper. Brush with milk and sprinkle with the demerara sugar.
Halve and core the apples then slice thinly. Arrange on the pastry rectangles, then drizzle over the honey and scatter with the cheese. Bake for 15-20 minutes in the oven, until puffed up and golden.
Mix together the mascarpone, icing sugar and vanilla extract, and serve with the tartlets.