Maple Glazed Breakfast Apple Tarts Recipes

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MAPLE-GLAZED BREAKFAST APPLE TARTS



Maple-Glazed Breakfast Apple Tarts image

Categories     Cheese     Fruit     Breakfast     Brunch     Bake     Cream Cheese     Apple     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes two 14- by 5-inch tarts

Number Of Ingredients 8

an 8-ounce package cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla
2 medium Empire, Gala, or Golden Delicious apples
1/4 cup granulated sugar
a 17 1/4-ounce package (2 sheets) frozen puff pastry, thawed
1 large egg, beaten lightly with 1 tablespoon water
1/2 cup pure maple syrup

Steps:

  • 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 375°F.
  • 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.

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