1 (17 1/4 ounce) package of 2, frozen puff pastry sheets, thawed according to package directions (about 40 minutes)
1 egg beaten with 1 tablespoon water
1 tablespoon sugar, divided, for top
1 (8 ounce) package cream cheese, softened
1/2 teaspoon almond extract
1/4 cup GOLDEN BLOSSOM HONEY
1 (16 ounce) can crushed pineapple drained, or 2 apples or pears, thinly sliced
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
In a small bowl mix together cream cheese, almond extract and honey until smooth. Set aside.
On a lightly floured surface roll one sheet of puff pastry into an 11 x 15-inch rectangle. Using a knife, cut in half lengthwise. Brush a 1/3-inch border with egg mixture just inside edge of pastry. Fold edges in about 1/3-inch all around pastry. Press down lightly. Place on prepared baking sheets. Spread cheese mixture over both pastries. Top with drained pineapple or slice one pear or one apple over each. (If using fruit, sprinkle with 1/8 teaspoon of cinnamon.) Brush tops of folded edges with egg mixture.
Roll remaining sheet of pastry into a 14 x 10-inch rectangle. Using a knife, cut in half lengthwise. Make 3 diagonal 2-inch slits down the center of each half. Place on top of bottoms. Press down on edges gently to seal. Brush top of tarts with some of remaining egg mixture and sprinkle each with 1/2 tablespoon sugar.
Bake 25 – 30 minutes or until tarts are golden.
Yields: 2 tarts approx. 14 x 5-inches