Best 5 Maple Glazed Breakfast Apple Tarts Recipes

MAPLE-GLAZED BREAKFAST APPLE TARTS

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.

GLAZED APPLE-MAPLE BLONDIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. , In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick)., Transfer to prepared pan. Bake until top is golden brown and a toothpick inserted in center comes out with moist crumbs, 25-30 minutes., Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir until slightly thickened, 2-3 minutes. Remove from heat; cool slightly., Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.

MAPLE-GLAZED APPLE SLICES

Steps:

• Peel and core apples and cut into 1/4-inch-thick slices. In a 12-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté apples, turning them, until golden and tender. Stir in maple syrup, water, lemon juice, cinnamon, and a pinch of salt and cook, stirring, until apples are glazed.

MAPLE-GLAZED APPLE PIE

Steps:

• Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.

GLAZED APPLE TART

Steps:

• In a bowl, combine flour and 1/4 cup of sugar; cut in butter until mixture resembles coarse crumbs. Combine egg yolk and water; stir into flour mixture and mix lightly. Form dough into a ball; press onto bottom and sides of an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Sprinkle the apples over crust. Combine granola, almonds and remaining sugar; sprinkle over apples. Bake at 350° for 50 minutes or until apples are tender. Cool on wire rack. Combine confectioners' sugar and lemon juice until smooth; drizzle over pie.