Apple and Maple Syrup Tarts A simple, yet elegant dessert. Truly greater than the sum of its parts. It can be served room temperature or warm and is even better with a scoop of vanilla ice cream. Preparation Time: 20 minutesCooking Time: about 10 minutesChilling Time: about 4 hoursBaking Time: 25 minutesServes 6 4 Ontario Egg Yolks1/4 cup (50 mL) granulated sugar1/4 cup (50 mL) Ontario Maple SyrupPinch salt3 tbsp (45 mL) cornstarch3/4 cup (175 mL) Ontario Milk3/4 cup (175 mL) 35% Ontario Whipping Cream1/2 tsp (2 mL) vanilla1 tbsp (15 mL) icing sugar1 pkg (397 g) frozen block puff pastry, thawed and refrigerated3 Ontario Apples, such as Idared, Jonagold or Crispin apples1/4 cup (50 mL) lightly packed light brown sugar In heatproof bowl, whisk egg yolks, granulated sugar, 2 tbsp (25 mL) of the maple syrup and salt, until smooth and pale yellow. Gradually whisk in cornstarch until smooth and well combined. In medium saucepan, over medium heat, bring milk and cream to boil. Gradually whisk into yolk mixture. Return mixture to pan. Bring to gentle boil, whisking continuously. Simmer for 1 to 2 minutes or until slightly thickened; remove from heat. Stir in remaining maple syrup and vanilla. Transfer mixture to medium bowl. Place plastic wrap directly on surface. Refrigerate until cold, about 3 hours. (Make-ahead and refrigerate for up to 3 days.) Line back of baking sheet with parchment paper (easier to slide tarts off after baking). On lightly floured work surface, roll puff pastry out to about 1/4-inch (5 mm) thickness. Trim to two 5- x 10-inch (12 x 25 cm) rectangles; place on baking sheet. Cover loosely; refrigerate for 20 minutes until chilled. Prick pastry several times with fork. Spread chilled egg mixture evenly onto each pasty, leaving 1/2-inch (1 cm) border. Peel, core and slice apples into thin wedges. Starting at one end of pastry, lay apple slices overlapping slightly. Bake in 400°F (200°C) oven 15 to 20 minutes, until pastry has risen and is pale golden-brown. Sprinkle with brown sugar. Return to oven and bake for another 4 to 5 minutes, or until sugar has caramelized. Remove tarts from oven; transfer to wire rack and cool. Cut into 6 pieces. Serve warm or at room temperature. Sprinkle with icing sugar, if desired. Nutritional information:1 ServingPROTEIN: 8 gramsFAT: 30 gramsCARBOHYDRATE: 66 gramsCALORIES: 560FIBRE: 3 gramsSODIUM: 210 mg – Printed with permission from Foodland Ontario…
Apple and Maple Syrup Tarts
