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Time is getting away from me these days. Far too often, I’m unsure of what day of the week it is. Somewhere inside my brain, the miniature version of me is pacing, mumbling to itself. Go left? Go right? What’s the next move?
Each night before I go to bed I write out the tasks of the next day so I can combat this haze. It helps me center, to focus.
Most mornings the last thing I want to do is leave the bed and get going on the day, so I set myself up with a purpose, one foot in front of the other. And then I get distracted by things in my refrigerator.
It could be worse, of course. It could be things that are expired, creating funk and ooze, but instead I just have drawers and shelves with possibilities. It’s easy to let yourself get lost in those.
When I made this mascarpone last week a good portion of it immediately went into these mascarpone pancakes, but I still had some left.
I thought about a complicated, rich, showpiece dessert, and then I abandoned that idea in favor of these quick and easy, but no less delicious, tartlets.
Apples are a star food at our house, and it’s sometimes hard to convince the rest of the family that other fruits do exist the rest of the year. But when autumn comes I join the full-on embrace, and it feels like we can’t quite keep enough apples on hand.
Luckily, this dessert uses just one apple. It’s the sort of oh-crap-company-is-coming dish that you can throw together with stuff from the fridge and still have it look fancy. These little tartlets are also stellar for breakfast in the place of a standard pastry.
I recommend cutting the puff pastry to the size of your apple slices, so you might get more or fewer tartlets depending on your apple. With a standard Fuji apple, this recipe yields 9 tartlets.
If you like, the finished tartlets can be glazed with apricot jam or additional honey while they are still warm from the oven.
- 1 medium apple, such as Fuji
- 3/4 cup mascarpone
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 sheet puff pastry
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Slice apple either horizontally or vertically to create large cross-sections. Remove seeds and stem pieces.
- Stir together mascarpone, honey, cinnamon, and nutmeg.
- Roll out puff pastry and cut into 9 sections.
- Place an apple slice in the center of each pastry and trace around the apple with the tip of a knife.
- Remove the apple and spread some of the mascarpone in the circle, then replace the apple, pressing down.
- Repeat with remaining pastry, apples, and mascarpone.
- Bake tartlets for 10-15 minutes, until golden brown.
More apple recipes you might like:
Apple Bars – My Baking Addiction
Apple Pie Bars – Stetted
Caramel Apple & Pumpkin Pie – Zoe Bakes
Caramelized Apple, Yogurt and Granola Parfait – Cookin’ Canuck
Cranberry Apple Crumble – Stetted
These look so good! Could I use cream cheese instead of mascarpone? I’m not up to making it and the grocery store doesn’t carry it.
@Jenn Yes, you could! Just be sure the cream cheese is softened to room temperature or it will be too hard to spread on the puff pastry.