Serves 8


  • 1 package frozen puff pastry, thawed
  • flour
  • sugar
  • 1 Ohio egg, beaten with 1 tablespoon water
  • 4 ounces cream cheese, softened
  • 2 tablespoons sweetened condensed milk
  • 1 teaspoon lemon juice
  • 1/4 cup walnuts, chopped
  • 2 medium Ohio apples, pared, cored and finely sliced
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons Ohio butter
  • 1/4 cup Ohio apricot jam, strained
  • 1 tablespoon brandy or apple juice


Preheat oven to 375ºF. Roll out one sheet puff pastry on lightly-floured surface to make it more flat. Using a plate as a guide, cut out largest disk of pastry possible. Sprinkle lightly with sugar and place on parchment-lined sheet pan. Brush edges with egg wash. Cut narrow strips of pastry from scraps or from second sheet of dough in package and place around perimeter; cutting to fit. Brush entire pastry with egg wash and set aside. In small bowl, beat softened cream cheese, sweetened condensed milk, and lemon juice until smooth. Spread cheese mixture inside pastry borders evenly and sprinkle with nuts. Spread apples onto cream cheese mixture in a circular pattern. Cover evenly with sugar and cinnamon and dot with butter. Bake 30 minutes or until apples are tender and edges are golden brown. Mix together strained jam and brandy or apple juice and warm in microwave for 30 seconds. Dab onto tart and allow to cool.