Tarts:

Unfold the puff pastry onto a lightly floured surface and roll the sheet out slightly. Using a 2-inch round biscuit cutter, cut out 24 rounds. Place the rounds on a baking sheet lined with parchment paper. Top with a baking rack to help keep the rounds uniform and even as they bake. Bake in the preheated oven until the rounds are golden brown, about 12 minutes. When done remove them from the oven and set aside to cool.

In a medium bowl, add the diced apples and toss with the lemon juice. Add the cinnamon, maple syrup, 1/4 cup bourbon, butter, and brown sugar to the apples, and stir to combine. In a large skillet, heat the apple mixture over medium-low heat. Cook until the apples are tender and the liquid has thickened, about 10 to 12 minutes. Set aside to cool. Mix the 2 slices cooked and crumbled bacon into the apple filling.

In a large, chilled bowl combine the heavy cream, powdered sugar and 1 tablespoon bourbon. Whip with a hand mixer to soft peaks.

Using the tip of a spoon, carefully remove a little circle of puff pastry from the center of each tart round, creating a well. Fill each pastry with 1 tablespoon of the apple filling. Put the filled tarts on a serving platter. Top with a dollop of whipped cream and garnish with a shard of the candied bacon.

Set a plate for me at ure table

I really wanted to make these for a family get together tomorrow, but half the family doesn't eat pork. Will have to wait until I have another occasion.

Debby, I was going through my CM recipes this morning and found a comment from you that said you wanted to have dinner at my house during the holidays. Hahaha, my plans often exceed my abilities. But I sure do appreciate your confidence.

I was laughing reading the comments because so many of the recipes I made had comments from me that read, "hmm, not good." hahahaha.

Food that I don't have to make always tastes better BNM