Apple Port Pastry Tartlets

Company coming? These bite-sized desserts are just perfect for formal or casual get-togethers...and the creamy apple filling is sure to satisfy your sweet tooth!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • Serves: 36

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/2 cup mascarpone cheese, softened
  • 4 teaspoons packed brown sugar
  • 1 tablespoon port wine
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons lemon juice
  • 1 red or green apple, finely chopped

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares.  Press the pastry squares into 36 (1 3/4-inch) mini muffin-pan cups.

  3. Bake for 10 minutes or until the tartlet shells are golden brown.

  4. Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth.  Add the apples and stir to coat.  Divide the apple mixture among the tartlet shells.

  5. Bake for 10 minutes or until the filling is hot and bubbling.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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