An; (8-ounce) package
; cream cheese,
; softened
1/4 c Confectioners’ sugar
1 ts Vanilla
2 md Empire; Gala, or Golden
; Delicious apples
1/4 c Granulated sugar
A; (17 1/4-ounce)
; package (2 sheets)
; frozen puff pastry,
; thawed
1 lg Egg; beaten lightly with
; 1 tablespoon water
1/2 c Pure maple syrup
In a small bowl stir together cream cheese, confectioners’ sugar, and
vanilla until smooth.
Peel, halve, and core apples and cut into 1/4-inch slices. In a bowl toss
apples with 2 tablespoons granulated sugar.
Preheat oven to 375F.
On a lightly floured surface roll 1 sheet puff pastry into a 15- by 11-inch
rectangle. From a long side, cut four 1/3-inch-wide strips. From a short
side, cut two 1/3-inch-wide strips. Set pastry strips aside. Halve
lengthwise what remains of rectangle and put halves on a baking sheet.
Just inside pastry rectangles’ edges, brush 1/3-inch-wide borders of egg
wash, reserving remaining egg wash. Arrange pastry strips on borders so
that they are flush with edges of rectangles, trimming strips to fit.
Spread cream-cheese mixture inside borders on rectangles and top with
apples.
On a lightly floured surface roll remaining puff-pastry sheet into a 14- by
10-inch rectangle and halve lengthwise. Cut several 2 1/2-inch diagonal
slits down middle of each rectangle (do not cut within 1 inch of edges).
Brush pastry borders of apple-topped tarts with some remaining egg wash and
top each with 1 pastry rectangle. Press edges gently but firmly together to
seal. Brush remaining egg wash over pastry tops and sprinkle with remaining
2 tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until
puffed and golden.
In a small saucepan simmer maple syrup 10 minutes, or until reduced to
about 1/3 cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or
at room temperature.
Makes two 14- by 5-inch tarts.
Yields
1 servings