Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | An; (8-ounce) package |
\N \N | ; cream cheese, |
\N \N | ; softened |
¼ cup | Confectioners' sugar |
1 teaspoon | Vanilla |
2 mediums | Empire; Gala, or Golden |
\N \N | ; Delicious apples |
¼ cup | Granulated sugar |
\N \N | A; (17 1/4-ounce) |
\N \N | ; package (2 sheets) |
\N \N | ; frozen puff pastry, |
\N \N | ; thawed |
1 large | Egg; beaten lightly with |
\N \N | ; 1 tablespoon water |
½ cup | 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 ¼-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 ⅓-inch-wide strips. From a short side, cut two ⅓-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 ⅓-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 2½-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 ⅓ cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature.
Makes two 14- by 5-inch tarts.
Gourmet October 1994
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