Ingredients:

  • 1 sheet (480g) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp (12g) turbinado sugar
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) lemon juice
  • 2 medium (340g) Granny Smith apples, peeled and thinly sliced
  • 2 tbsp (25g) melted unsalted butter
  • 3 tbsp (35g) brown sugar, packed
  • 1/2 tsp (2g) ground cinnamon
  • 1 tsp (3g) cornstarch
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp (30ml) whole milk
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Unroll the puff pastry onto the parchment and score a 1-inch border around the edge with a knife, without cutting all the way through.
  3. Beat the softened cream cheese and granulated sugar on medium-high speed for 2 minutes until smooth; stir in the vanilla extract and lemon juice.
  4. Spread the cream cheese mixture evenly inside the scored border of the pastry.
  5. Toss sliced apples with melted butter, brown sugar, cinnamon, and cornstarch until evenly coated.
  6. Arrange the apple slices over the cream cheese filling.
  7. Brush the pastry edges with the beaten egg and sprinkle with turbinado sugar.
  8. Bake for 20 minutes or until the crust is golden brown and shattered.
  9. Whisk together powdered sugar, milk, and vanilla extract to create a glaze, then drizzle over the finished tart.