Now that I’ve made some savory dishes using my goods from Linvilla Orchards (here and here), it’s time that I bring something sweet into the mix. I’m typically not much of a baker, so I’m pretty darn proud of myself for coming up with this concoction. They were super tasty without being sickeningly sweet, and the best part? They couldn’t be easier to throw together! From start to finish, these bites of heaven took me less than a half-hour to make.

What you’ll need:

  • 1 puff pastry sheet
  • 1/4 cup all-purpose flour
  • 2 fl. oz. bourbon
  • 1/4 cup pure maple syrup
  • 2 tbsp. cinnamon
  • 4 apples, cored and cubed (a variety is best; I used 2 Golden Delicious and 2 Stayman Winesap)
  • 1 tbsp. fresh lemon juice
  • 1/2 cup walnuts, crushed
  • 8 oz. container of marscapone
  • 6 fresh sage leaves, chopped

What you’ll do:

  • Preheat the oven to 400°F
  • Meanwhile, spread flour onto both sides of a defrosted puff pastry sheet; using a pizza slicer, cut into 6 pieces
  • Fold the edges of the dough upward on all sides as pictured; use a fork to press the edges down, thereby creating a decorative border (be sure to wet the fork each time you press it into the dough to ensure that the fork does not stick to the dough)
  • Bake in the oven for 15 minutes, or until golden brown
  • Meanwhile, combine the bourbon, maple syrup, cinnamon, and apples in large frying pan; cook over high heat, stirring often, for 8 minutes, or until the apples are soft and the sauce thickens; then stir in the lemon juice and cook for an additional 2 minutes
  • Using a slotted spoon, scoop the apples into a bowl, leaving any extra sauce in the pan; set the bowl aside
  • Turn the burner to medium heat, and stir the marscapone and walnuts into the remaining sauce; stir for 2 minutes, or until the marscapone thins out slightly and is heated through
  • The centers of the pastry should puff outward after baking; if this happens, flatten only the centers with a spoon; then, transfer to a serving dish
  • Equally distribute the marscapone mixture, followed by the apple mixture, onto the centers of the tartlets; finish off with a sprinkle of the fresh sage