In a small mixing bowl mix together diced apples and fresh pesto until apples are evely coated. Cover and refrigerate until serving.
In a small mixing bowl; beat cream cheese until smooth. Add shredded cheddar, butter, lemon juice and smoked paprika and beat for 1 minute. Cover and refrigerate until serving.
Remove shells from the freezer. Preheat oven to 350′. When oven is heated; place shells on a baking sheet and fill each one with 1 tsp. of the cheese mixture. Bake for three minutes; or until warmed through and puffed. Remove from oven and spoon 1 TBSP. of the pesto apples on top of each tart.