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1
In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
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2
Peel, halve, and core apples and cut into 1/4 inch slices.
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3
In a bowl toss apples with 2 tablespoons granulated sugar.
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4
Preheat oven to 375 degrees.
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5
On a lightly floured surface roll 1 sheet puff pastry into a 15 by 11 inch rectangle.
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6
From a long side, cut four 1/3 inchwide strips.
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7
From a short side, cut two 1/3 inchwide strips.
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8
Set pastry strips aside.
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9
Halve lengthwise what remains of rectangle and put halves on a baking sheet.
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10
Just inside pastry rectangles' edges, brush 1/3 inchwide borders of egg wash, reserving remaining egg wash.
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11
Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit.
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12
Spread creamcheese mixture inside borders on rectangles and top with apples.
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13
On a lightly floured surface roll remaining puff pastry sheet into a 14 by 10inch rectangle and halve lengthwise.
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14
Cut several 2 1/2 inch diagonal slits down middle of each rectangle (do not cut within 1-inch of edges).
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15
Brush pastry borders of appletopped tarts with some remaining egg wash and top each with 1 pastry rectangle.
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16
Press edges gently but firmly together to seal.
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17
Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar.
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18
Bake tarts in middle of oven 30 minutes, or until puffed and golden.
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19
In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup.
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20
Brush hot syrup glaze over warm tarts.
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21
Serve tarts warm or at room temperature
