Maple-glazed Breakfast Apple Tarts

INGREDIENTS

INSTRUCTIONS

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.  Gourmet
October 1994  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: the ultimate”