Preheat the oven to 425F (220C).

Roll out the pastry until it is about a 13-inch (32.5cm) circle.

Fit the pastry into either an 11-1/2 inch to 13-inch (28.75 – 33.75cm) removable bottom tart tin, or six 5-inch (12.5cm) tart tins. Poke the bottom of the pastry with the point of a sharp knife or the tines of a fork. Refrigerate for at least 30 minutes.

Line the pastry with foil, fill it with pastry weights or dry beans. Bake on the bottom rack of the oven until the edges of the pastry are golden, 15-20 minutes. Remove from the oven, remove the foil and pastry weights.

Carefully pile equal amounts of apple into the tart tin(s). Return to the oven and bake until the apples are golden and tender, about 30 minutes. Remove from the oven and drizzle with honey, red currant jelly, or quince jelly, and return to the oven for 5 minutes. Or, leave the tart(s) as is, and bake for an additional 5 minutes.

Remove from the oven and transfer the tart(s) to a cooling rack. Serve at room temperature.