Maple-glazed breakfast apple tarts

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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