Cooking Directions

• Heat the oven to 400°F.
• 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.
• Bake for 10 minutes or until the tartlet shells are golden brown.
• 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.
• Bake for 10 minutes or until the filling is hot and bubbling.

Ingredients

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