In stand mixer, add butter and sugar. Blend with paddle attachment or electric beaters until mixture is light yellow.

Add vanilla. Sift in flour and salt. Add small pieces of apple and continue blending, using hands, until incorporated.

Remove dough, use a little flour (if needed), and work into a long roll (dough log). Wrap dough in plastic and chill for 45-60 minutes until butter sets.

Pre-heat oven to 350 degrees. Remove dough from fridge. Slice into ½ inch circles and place onto ungreased baking sheet. Bake for 20 minutes, or until golden. Remove from oven and cool. Cookies will harden as they cool.

Top with Apple Cider & Mascarpone Frosting.

Heat a fondue pot until warm.

Heat the whipping cream in a medium saucepan over low heat until bubbles form along the sides of the pan. Add the chocolate and continue cooking, stirring occasionally, until the chocolate is melted. Stir in the mascarpone cheese and butter. When the mixture is smooth add the rum and vanilla.

Pour into the fondue pot and serve with apples. Adjust the heat to keep the mixture smooth but do not let the chocolate boil.

Soak the dates in warm water until softened, about 30 minutes. Drain and put in a food processor with the walnuts, cinnamon and salt.

Pulse until the mixture begins to come together, scraping down the bowl every once in a while.

Divide the dough among 4 mini tart pans, pressing the mixture firmly into the pans to form a crust.

Spread one tablespoon of the caramel in the bottom of each crust using a small spoon or spatula. Chill in the refrigerator until ready to eat.

When ready to serve the tarts, cut the apples into thin slices and toss with the lemon juice in a large bowl.

Arrange the apples on top of the caramel and serve!