Description
Caramel Apple Pie Pop Tarts blend classic American dessert charm with portable pastry perfection. Flaky homemade pastry cradles warm spiced apples and rich caramel, offering a delightful handheld treat that brings comfort and nostalgia in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 3 cups apples (peeled and cubed)
- 4 ounces (113 grams) chilled butter (cut into small pieces)
- ¼ cup (57 grams) chilled shortening
- 2 tablespoons butter
Filling and Seasoning Ingredients:
- 1 teaspoon fresh lemon juice
- 1 teaspoon flour
- 2 tablespoons brown sugar
- ¼ cup (57 grams) brown sugar
- ¼ teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- ¼ teaspoon vanilla extract
- 3 tablespoons butter
- 1 tablespoon milk
Binding and Finishing Ingredients:
- 1 ¼ teaspoons salt
- 1 egg
Instructions
- Craft the pie crust by blending flour and salt in a medium mixing bowl. Incorporate cold butter and shortening using a pastry blender until the mixture resembles coarse, uneven crumbs. Gradually introduce 4 to of ice water (59 to 74 milliliters) until the dough coheres.
- Divide the dough into two equal portions, gently shape each into a flat disk, and encase with plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax and butter to firm.
- Prepare the caramel apple filling by melting butter in a medium saucepan over medium-low heat. Add diced apples, fresh lemon juice, flour, brown sugar, ground cinnamon, nutmeg, and a pinch of salt. Simmer and stir frequently for approximately 20 minutes until apples soften and caramelize.
- Remove the filling from heat, fold in vanilla extract, and allow to cool completely to room temperature. The mixture should thicken and develop a rich, glossy appearance.
- Line two large baking sheets with parchment paper. Whisk one large egg with of water to create an egg wash for sealing and glossing the pop-tarts.
- On a generously floured surface, roll out each dough disk into a rectangular shape measuring 10 x 13 inches (25 x 33 centimeters). Use a pastry wheel or pizza cutter to slice nine precise rectangles, each measuring 3 x 4 inches (7.5 x 10 centimeters).
- Arrange six dough rectangles on the prepared baking sheet, spacing them evenly. Spoon approximately 1 rounded tablespoon (15 milliliters) of cooled apple filling into the center of each rectangle, maintaining a half-inch border.
- Brush the edges with egg wash, then carefully place the remaining dough rectangles on top. Seal the edges by pressing with a fork, creating decorative crimped borders. Apply an additional layer of egg wash across the surface.
- Chill the assembled pop-tarts in the refrigerator for 20 minutes. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake the pop-tarts for 15 to 16 minutes, rotating the baking sheet midway to ensure even browning. Look for a golden-brown color indicating perfect doneness.
- Transfer the baked pop-tarts to a wire rack and let them cool completely. For the glaze, combine brown sugar, butter, and milk in a small saucepan. Heat until boiling, stirring constantly.
- Once the glaze reaches a smooth consistency, remove from heat and allow to cool slightly. Generously brush over the cooled pop-tarts. Optional: Sprinkle with decorative toppings for added visual appeal.
Notes
- Capture the essence of fall with these delightful homemade pop-tarts bursting with caramel apple goodness.
- Chilling the dough ensures flaky, tender pastry that melts in your mouth with every bite.
- Cooking the apple filling slowly develops deep, rich flavors that transform simple ingredients into a spectacular treat.
- Crimping edges with a fork creates a classic, rustic look while sealing in all the delicious caramel apple filling.
- Drizzling warm brown sugar glaze over cooled pop-tarts adds a final touch of sweetness that elevates these handheld pies to dessert perfection.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 330 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg