Apple Tartlets with Maple + Gorgonzola

One of the many hiking trails off our neighborhood is called the “Apple Orchard Loop.” And until my sister and I hiked it and I saw the trees laden with gorgeous fresh apples, I didn’t realize that there was really an apple orchard on Apple Orchard Loop.

What can I say? Two master’s degrees in math and I can’t calculate a tip without an app.

Either way, when Karen and I were hiking with a couple of bags to collect pine cones, branches, and other decor, we saw the apples and decided our bags could be put to better use collecting fresh fruit for snacks and baking instead of pine cones. I already have a zillion, ready to be put to use for decor.

We came home with a happy harvest, all out of the woods not more than a half mile from the house.

There is nothing, nothing, like fresh fruit right off the tree. No pesticides, no preservatives, no fake wax shine, nothing. Nothing at all but gorgeous pure flavor.

Some of our harvest will become applesauce. Some will be baked and served with ice cream and caramel. Some will be chopped into a crock pot with pork loin for our ABC Pulled Pork, and some will be sautéed in butter and sugar for our caramel apple pork chops.

But for this little handful, I decided to play with one of my favorite flavor combinations – apples and Gorgonzola cheese. I make a salad that’s almost the same flavors I used in this dish. Chopped apples, fresh Gorgonzola, bacon bits, crumbled pecans, fresh greens, and sweet blush wine vinaigrette. Combine all those flavors and swap out the blush vinaigrette for a tablespoon of maple syrup and the fresh greens for puff pastry, and you have this sinfully sweet and fresh tartlet.

It’s a cheese course and a savory dessert all combined into one, and it’s perfect for a happy hour appetizer or a dinner party finale!

Apple Gorgonzola Tartlets with Pecans and Maple Drizzle

Makes 6 Tartlets

What You’ll Need:

  • 13 oz. {1 package} ready-rolled puff pastry, thawed
  • 1 egg, lightly beaten
  • 7 oz. Gorgonzola cheese
  • Smoked paprika
  • 4 tbsp heavy cream
  • 1/2 cup chopped pecans
  • 3 tablespoons bacon bits or crumbled bacon
  • 2-3 ripe apples
  • 3 tablespoons pure maple syrup

How to Make Them:

1. Preheat your oven to 425F and set the pastry out on the counter to warm. Leave it out for at least 10-15 minutes to thaw so it’s easily pliable.

2. Cut the pastry in half horizontally, and then cut each piece into three even{ish} pieces so that you have 6 equal sized portions.

3. With your knife, score each of the squares about 1/2 inch from each of the edges to make a border. Brush the border with the lightly beaten egg, making sure you don’t cover the score {you want the edges of the pastry to puff up, and they won’t if they’re full of egg}.

4. In a small bowl, mix the Gorgonzola with the cream and a few healthy shakes of paprika for flavor. Spread a spoonful of the mixture over the bases of the tartlets, again, making sure you don’t cover the score making the border. Sprinkle with pecans and bacon bits.

5. Slice the apples into quarters, and then cut the quarters into halves or thirds, depending on your preference. Lay the apple wedges over the tartlet filling to your preference. Then drizzle with a half-tablespoon of maple syrup.

6. Bake the tartlets for 15 minutes, or until the puff pastry has browned and puffed up.

7. Let cool 5 minutes, and then serve with a crisp white wine with apple notes. A chilled tawny port also makes a great pairing for this dish!

Print
Apple Gorgonzola Tartlets with Pecans and Maple Drizzle
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A sweet and savory fall treat to kick off a great dinner party.

Course: Appetizer
Cuisine: American
Servings: 6 tartlets
Author: Kristin
Ingredients
  • 13 oz. ready-rolled puff pastry, thawed
  • 1 egg, lightly beaten
  • 7 oz. Gorgonzola cheese
  • smoked paprika
  • 4 tbsp heavy cream
  • 1/2 cup chopped pecans
  • 3 tbsp bacon bits
  • 2-3 ripe apples
  • 3 tbsp pure maple syrup
Instructions
  1. Preheat your oven to 425F and set the pastry out on the counter to warm. Leave it out for at least 10-15 minutes to thaw so it’s easily pliable.

  2. Cut the pastry in half horizontally, and then cut each piece into three even{ish} pieces so that you have 6 equal sized portions.

  3. With your knife, score each of the squares about 1/2 inch from each of the edges to make a border. Brush the border with the lightly beaten egg, making sure you don’t cover the score {you want the edges of the pastry to puff up, and they won’t if they’re full of egg}.

  4. In a small bowl, mix the Gorgonzola with the cream and a few healthy shakes of paprika for flavor. Spread a spoonful of the mixture over the bases of the tartlets, again, making sure you don’t cover the score making the border. Sprinkle with pecans and bacon bits.

  5. Slice the apples into quarters, and then cut the quarters into halves or thirds, depending on your preference. Lay the apple wedges over the tartlet filling to your preference. Then drizzle with a half-tablespoon of maple syrup.

  6. Bake the tartlets for 15 minutes, or until the puff pastry has browned and puffed up.

  7. Let cool 5 minutes, and then serve.

Recipe Notes

This recipe pairs well with a crisp white wine with apple notes, or a chilled tawny port.

We are also dying to try a tartlet like this with apples, goat cheese, and honey. Lucky for us, I finally figured out that the Apple Orchard Trail actually has an apple orchard on it, and so there’s plenty of apples out there for us to go pick!

What other apple combinations do you love this time of year?

FRUITS, LIVING LOCAL, RECIPES, SMALL BITES
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  • They’re so pretty!

    • Thanks, Terra! And they’re really, really tasty 😀