CINNAMON APPLE TARTS

Pop Tarts are such a nostalgic treat. I remember being a kid and running through the aisles of the grocery store, grabbing at anything sweet my little hands could grasp. When we would go to the store with our grandmother, it was always best because she never made us put anything back. I'd always grab boxes Pop Tarts. I was a greedy kid back then, and I still am now. Which is why I don't trust myself around these homemade pop tarts. Because they are so darn good.

Since I was missing my childhood so much, I decided to make these pockets full of deliciousness. I filled them with apples and cinnamon. It's such a classic combination and in the middle of fall — it's just right. Since I wanted an instant fix, I used store - bought pie crust But I didn't settle for just store-bought pie crust. I folder butter into the dough for extra flaky baked deliciousness. See the details below!

 

 

cinnamon apple tarts

makes 8 tarts, 30 min prep + 25 min bake time


 

INGREDIENTS

4 refrigerated rolled pie crusts
2 apples, peeled and finely diced
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
2 tablespoons butter, softened
1 teaspoon cornstarch

glaze
1 tablespoon powdered sugar
1/4 teaspoon milk

 

METHOD

Preheat oven to 375 degrees.

To create the extra flaky and buttery crust, flatten pie crust and brush a thin layer of softened butter on the dough. Fold over into a half moon and brush on another layer of butter. Use maximum of 1 tablespoon of butter for the crust. Fold again into a wedge and place a piece of plastic wrap. Roll dough out into a thin and even circle. You can repeat this process again for an even better result. Place dough in fridge to cool.

To make the filling, place apples, cinnamon, vanilla, and the other tablespoon of butter in a small saucepan. Bring to a simmer and reduce heat. Cook for 2 more minutes and remove from heat. If filling is too thin and watery, add a bit of cornstarch.

Take dough of of fridge and cut into even rectangles. Assemble the bottom layers of crust onto a baking sheet and carefully spread the filling in the middle of the rectangles.

Place the top layer of crust directly on top and seal the edges with a fork.

Prick a few holes on the top of the tarts and bake for 20 minutes.

Make the glaze: Add the milk to the powdered sugar and mix in the apple juices.

When tarts are golden brown, remove from oven. Let them rest on the baking sheets for a few minutes, then transfer to a cooling rack. Drizzle the glaze on top before serving. glaze.

 

 

 

 

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