Apple tarts with puff pastry

1/2 pound puff pastry (homemade or store-bought)
1 extra-large egg mixed with 1 tablespoon of water for glaze
4 Granny Smith apples
2 teaspoons sugar
San Andreas Wildflower Honey (optional)

Roll the puff pastry out on a floured surface to a thickness of 1/8 inch. Measure a rectangle 14x4-inches and cut with a sharp knife. Using a straight edge, cut three strips, 1/2 inch wide, for each side of rectangle. Place rectangle of pastry on a cookie sheet. Brush a coating of the egg wash around the perimeter of the rectangle. Lay one of the strips over the egg wash on each side. Brush the tops of the strips with the egg wash and layer again. Overlap the corners of the strips and continue to build "Lincoln Log Fashion"; using all of the strips. Using the back of a knife blade, press a lattice pattern into the top strip of pastry. Brush the final layer with the egg wash. Preheat oven to 400 degrees. With a fork, prick the bottom of the tart shell every 1/2 inch. Do not prick edges. Peel apples. Cut apples with the corer-wedger. Halve each wedge lengthwise to form thin crescents. Lay the apple slices, overlapping like dominos, down the center of the pastry shell. Sprinkle with sugar and bake for 30 to 35 minutes, or until pastry is puffed and golden and sugar has formed a glaze. If desired, drizzle honey over top of tart. Serve warm.