Ingredients

Makes two 14- by 5-inch tarts

　　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

　　

Step 1

In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.

　　

Step 2

Peel, halve, and core apples and cut into 1/4-inch slices. In a bowl toss apples with 2 tablespoons granulated sugar.

　　

Step 3

Preheat oven to 375°F.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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).

　　

Step 7

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.

　　

Step 8

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.