Apple Maple Croustade

1 sheet puff pastry
1 egg
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon ground cinnamon
1 1/2 tablespoon maple syrup
2 apples, cored, peeled and sliced thin
powdered sugar
French Vanilla ice cream

  • Thaw the pastry sheet at room temperature until it’s easy to handle (about 45 minutes).
  • Pre-heat the oven to 400°F.
  • Line a baking sheet with silicone mat or parchment paper.
  • Beat the egg and water together with a fork in a small bowl.
  • Mix the cornstarch, granulated sugar and cinnamon in a medium bowl. Stir in the maple syrup.
  • Add the apples and toss to coat.
  • Put a piece wax paper on a work surface and sprinkle generously with powdered sugar.
  • Unfold the pastry sheet on the sugar.
  • Roll the sheet into a 12 x 10-inch square/rectangle. Place on a baking sheet.
  • Brush the edges of the rectangle with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
  • Spoon the apples into the center of the pastry crust.
  • Lift the edge of the crust and fold it up about 2 inches toward the center over the apples. Repeat with the adjacent section of pastry, letting each section gently rest over the next fold. Be careful not to crush the fruit.
  • Brush with the egg mixture.
  • Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. S
  • ift additional confectioners’ sugar over tart.
  • Serve warm with French Vanilla ice cream.

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Hi… I’m early this week 🙂
I made some Thai curry noodles, great comfort food for rainy afternoons. Your apple tart recipe looks easy to make but can’t find any frozen puff pastry around town.

Enjoy your weekend.

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