• 2 tbsp Butter
  • 3 Crisp fall seasonal apples, peeled, cored and diced
  • Pinch Salt
  • 2 tsp Cinnamon , Ground (separated)
  • 1 Lemon, zested and juiced
  • 3 tbsp Maple Syrup , Grade B (separated)
  • 1 4 oz pkg Almonds, Slivered
  • 8 oz Mascarpone cheese
  • 12 2.5 oz Tart shells, such as DuFour Pastry Cups


  1. Apple Filling: Toast the almonds in a dry skillet over medium heat, or on a sheet pan in the oven at 350 degrees, until just golden brown
  2. Heat an open skillet over medium-high heat. When the pan is hot, add 2 tbsp of butter.
  3. Add the apples and sauté until the liquid is released and they are golden brown, about 5-8 minutes. Season with salt and cinnamon. Add zest and juice from lemon. Reduce heat to medium-low.
  4. Add 2 tbsp grade B maple syrup, toss in with cooked apples to glaze.
  5. DuFour Pastry Cups: Bake to package directions.
  6. Sweet Mascarpone: Mix 1 tsp cinnamon and 1 tbsp grade B maple syrup into 8 oz package of mascarpone.
  7. Put mascarpone in a re-sealable zipper storage bag and cut corner for piping.
  8. Fill tart shells half way with mascarpone mixture.
  9. Spoon the cooked spiced apple mixture into cups and top with slivered almonds.