Fresh Grape & Apple Tartlets

Serves 6 · 25 min prep · 7 min cook

Ingredients

• 6 store-bought mini tart shells
• 2 medium crisp apples
• 1 1/2 cups red and green seedless grapes
• 1 tsp fresh lemon zest
• 1 Tbsp fresh lemon juice
• 2 Tbsp honey
• 8 oz mascarpone cheese
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 tsp fresh thyme leaves
• pinch flaky sea salt
• 1/4 cup toasted sliced almonds

Instructions

1. 1Preheat the oven to 350°F if the tart shells need a quick crisp; bake empty shells on a sheet for 5–7 minutes until lightly golden, then cool completely on a rack.
2. 2Core the apples and cut them into very thin matchsticks or ribbons using a mandoline or sharp knife. Halve the grapes. Toss both with lemon zest, lemon juice, and half the honey so they stay bright and don’t brown.
3. 3In a small bowl beat the mascarpone with powdered sugar and vanilla until smooth and spreadable; it should hold soft peaks but still be creamy.
4. 4Spoon or pipe a generous layer of the sweetened mascarpone into the bottom of each cooled tart shell, spreading it evenly to the edges.
5. 5Arrange the apple ribbons in loose nests or overlapping petals on top of the cream. Nestle grape halves among the apples so every tartlet looks abundant and colorful.
6. 6Drizzle the remaining honey lightly over the fruit so it glistens. Scatter toasted sliced almonds and a few thyme leaves across the tops.
7. 7Finish each tartlet with the tiniest pinch of flaky sea salt to sharpen the sweetness. Chill 15 minutes if the kitchen is warm so the cream firms slightly.
8. 8Serve the tartlets on a platter at room temperature or cool; they travel well to a park blanket and look bakery-fresh without any fussy piping.