Maple-Glazed Breakfast Apple Tarts
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
59
Spice
32
Sweetness
48
Sourness
43
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth
2
Peel, halve, and core apples and cut into 1/4inch slices
3
In a bowl toss apples with 2 tablespoons granulated sugar
4
Preheat oven to 375 degrees
5
On a lightly floured surface roll 1 sheet puff pastry into a 15 by 11inch rectangle
6
From a long side, cut four 1/3inchwide strips
7
From a short side, cut two 1/3inchwide strips
8
Set pastry strips aside
9
Halve lengthwise what remains of rectangle and put halves on a baking sheet
10
Just inside pastry rectangles' edges, brush 1/3inchwide borders of egg wash, reserving remaining egg wash
11
Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit
12
Spread creamcheese mixture inside borders on rectangles and top with apples
13
On a lightly floured surface roll remaining puff pastry sheet into a 14 by 10inch rectangle and halve lengthwise
14
Cut several 2 1/2inch diagonal slits down middle of each rectangle (do not cut within 1-inch of edges)
15
Brush pastry borders of appletopped tarts with some remaining egg wash and top each with 1 pastry rectangle
16
Press edges gently but firmly together to seal
17
Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar
18
Bake tarts in middle of oven 30 minutes, or until puffed and golden
19
In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup
20
Brush hot syrup glaze over warm tarts
21
Serve tarts warm or at room temperature