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Apple-Cinnamon Pop Tarts


Ingredients

For the dough:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon fine salt
2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1/4 cup milk (not nonfat)

For the apple-cinnamon filling:
2 medium apples, such as Pink Lady or Gala
7 tablespoons packed dark brown sugar
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
2 pinches fine salt

To assemble the tarts:
Flour, for rolling the dough
1 large egg
1 teaspoon water
For the glaze:
3/4 cup powdered sugar, sifted
2 tablespoons reserved apple-cinnamon filling juices
2 teaspoons freshly squeezed lemon juice
2 teaspoons milk (not nonfat), plus more as needed

 

Directions

For the dough:
1. Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.

2. Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.

3. Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.

For the apple-cinnamon filling:
1. Using a vegetable peeler or paring knife, peel the apples and discard the peel. Core the apples, then cut them into 1/4-inch-thick slices and again into 1/4-inch pieces.

2. Combine all the ingredients in a medium frying pan over medium heat. Cook, stirring, until the sugar has dissolved and the apple juices begin to release, about 5 minutes.

3. Continue cooking until the apples just begin to soften, about 3 minutes more. Remove the pan from heat.

4. Set a mesh strainer over a medium heatproof bowl and transfer the apples and all of the juices to the strainer; set aside to cool. Meanwhile, roll out the dough.

 

To assemble the tarts:
1. Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.

2. Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking.

3. Whisk the egg and water in a small bowl until evenly combined; set aside.

4. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.

5. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle.

6. Place the pricked rectangles on top of the apple-covered rectangles.

 

For the glaze:
1. Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)

2. Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry. Let set before eating, about 15 minutes.


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