For the mascarpone apple tartlets, core apples and cut into 8 pieces. Sprinkle 4 pieces with lemon juice and set aside.
Cook remaining apple pieces with peel, pulp of vanilla bean, 1 tsp. cinnamon, sugar and apple juice in a saucepan, stirring, until apples are soft.
Puree and let cool. Stir curd and mascarpone until smooth, add to apple mixture and gently fold in.
Place the cream in a piping bag and pipe onto the tartlets. Cut the remaining 4 apple pieces again into 3 slices each and garnish the tartelets with them.
Preparation Tip:
If you like, you can sprinkle a few chopped walnuts over the mascarpone apple tartlets.
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