Maple Glazed Apple Tarts~

Adapted from Gourmet


8 ounces cream cheese, at room temperature

1/4 cup powdered sugar

1 teaspoon vanilla

2 medium Golden Delicious apples

1/4 cup sugar

2 sheets frozen puff pastry, thawed (17 1/4 ounce package)

1 large egg beaten with 1 tablespoon water

1/2 cup pure maple syrup


Stir together cream cheese, powdered sugar and vanilla till smooth.


Peel, core and slice apples into 1/4 inch slices.  Toss with 2 tablespoons sugar.


Preheat oven to 375º.


On a lightly floured surface roll one sheet of puff pastry to 15 x 11 rectangle.  From a long side, cut four 1/3 inch wide strips.  Rom a short side, cut 2 1/3 inch strips.  Set strips aside.  Cut remaining rectangle in half lengthwise and place on baking sheet.


Brush outer 1/3 inch of rectangles with egg wash and arrange pastry strips around perimeter of borders, trimming to fit.  Spread cream cheese mixture inside borders and top with apples.


On lightly floured surface roll remaining sheet into a 14 x 10 inch rectangle and cut in half lengthwise.  Cut several 2 1/2 inch diagonal slits down middle of each rectangle.  Brush border edges with egg wash, then top each with a pastry rectangle.  Press edges gently to seal.  Brush tops with egg wash and sprinkle with remaining  2 tablespoons sugar.


Bake 30 minutes, or till puffed and golden.


Simmer maple syrup about 10 minutes to reduce to 1/3 cup.  Brush hot glaze over warm tarts.  Serve warm or at room temperature.

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