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Preheat oven to 180°C. Line a baking tray with baking paper. Peel and core apples, thinly slice, then toss in a little lemon juice.
Using a 12cm round cutter, cut circles from brioche. Combine eggs, milk and vanilla in a bowl, then dip brioche in mix to just soak. Use a fi sh slice to transfer to tray. Overlap apple slices on brioche and sprinkle with sugar and cinnamon (tarts can be kept in fridge for up to 1 hour at this stage). When ready to bake, cook in oven for 20-25 minutes until golden. Dust with sugar and drizzle with honey.