I adore apple desserts and I’m certain this tart was first baked up as an after dinner treat. I’ve served it for brunch numerous times—any excuse for eating it numerous times during the day. Growing up, I wasn’t a fan of maple anything. I credit this with the artificially flavored syrup that donned our table when having French toast, pancakes or waffles for Sunday breakfast. Ick. I think it was this tart that showed me that maple could be an exquisite flavor, especially paired with apples. This tart is simply glazed with reduced maple syrup. Just 10 minutes or so of simmering concentrates the flavor and thickens the syrup into a delectable glaze. The combination of flavors and textures makes this maple glazed apple tart an exquisite dish, whether you choose to serve it at the beginning, middle or end of the day.
Puff Pastry Tips
- Defrost your frozen puff pastry in the refrigerator for a few hours or overnight.
- While working with your puff pastry, if it gets warm, place it back in the refrigerator for a few minutes.
- After your dish is assembled, place it into the refrigerator to chill. Puff pastry “puffs” best when it’s cold when placed into a hot oven.
- Bake in a hot oven. This recipe is baked at 375º.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Apples and is hosted by Liz Berg (me!) who blogs at That Skinny Chick Can Bake. With Autumn’s arrival, it’s the ideal time to start using fall’s harvest in our menus. We have some great ideas this month to use apples in all sorts of dishes from Appetizers to Desserts.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
- Apple and Pecan Stuffed Pork Chops from Never Enough Thyme
- Apple-Cheese Spread from All Roads Lead to the Kitchen
- Apple Chutney from Mother Would Know
- Savory Apple Cheddar Bread Pudding from Stetted
- Tsunth Monji – Green Apple Fritters from Spiceroots
- Apple Butter Coffee Cake from Pastry Chef Online
- Apple Streusel Cake with Yogurt Cream (Gluten-Free) from Jeanette’s Healthy Living
- Homemade Pink Applesauce (Gluten-Free) from The Heritage Cook
- Hot Buttered Rum Apple Pie with Cheddar Crust from The Wimpy Vegetarian
- Hubba Hubba Apple Cake from The Food Hunter’s Guide to Cuisine
- Maple Glazed Apple Tart from That Skinny Chick Can Bake
- Maple Roasted Apple Butter with Bourbon from Creative Culinary
- Adapted from Gourmet
- 8 ounces cream cheese, at room temperature
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 2 medium Golden Delicious apples, peeled, cored and sliced into ¼ inch slices
- ¼ cup sugar
- Frozen puff pastry, thawed (I used a 14 ounce package of Dufour puff pastry)
- 1 large egg beaten with 1 tablespoon water
- ½ cup pure maple syrup
- Stir together cream cheese, powdered sugar and vanilla till smooth.
- Peel, core and slice apples into ¼ inch slices. Toss with 2 tablespoons sugar.
- Preheat oven to 375º.
- On a lightly floured surface roll one sheet of puff pastry to 12 x16 rectangle. From a long side, cut a ⅓ inch wide strip, then cut in half. From a short side, cut two ⅓ inch strips. Set strips aside. Cut remaining rectangle in half to make two 12 x 8 inch pieces. Place one on a parchment lined baking sheet.
- Brush outer ⅓ inch of rectangle on baking sheet with egg wash and arrange pastry strips around perimeter of borders, trimming to fit. Spread cream cheese mixture inside borders and top with apples. If pastry gets warm at any time, place it in the refrigerator to chill.
- On lightly floured surface roll remaining sheet, if needed to enlarge, so that it covers the apple tart. Cut several diagonal slits down middle of the rectangle.
- Brush border edges of the tart with egg wash, then top with the 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 ⅓ cup. Brush hot glaze over warm tarts. Serve warm or at room temperature.