cherry pop tarts with vanilla bean glaze, I immediately put them on my must-try list of recipes and every now and then I would wistfully dream about the thin flaky pastry and that amazing glaze. This weekend I finally found the time to try out the recipe and satisfy my apple pie cravings by making these Apple Pie Pop Tarts with a Cinnamon Glaze.
Apple Pie Pop Tarts with Cinnamon Glaze
(makes 8, adapted from spicy icecream's recipe)
3-4 apples, peeled and finely chopped (about 3 cups worth), I used a mixture of Granny Smith and Royal Gala but you can use any good baking apples
Juice from half a lemon
1 vanilla bean pod
1 tbsp (14g) butter
1 tbsp brown sugar
1 tbsp glucose syrup (optional, can be replaced with another tbsp of brown sugar)
1 tbsp flour
For the pastry:
2 cups plain flour
2 tbsp sugar
1 tsp salt
225g unsalted butter, cold, cut into cubes
1 large egg
2 tbsp milk
1 large egg, for brushing the dough
For the glaze:
1 cup icing sugar, sifted
1 1/2 tbsp milk
1/2 tsp ground cinnamon
Optional: granulated or raw sugar crystals
Prepare the filling first. Place butter in a medium saucepan on medium-low heat until it goes golden brown, then add chopped apple, lemon juice, brown sugar, glucose and vanilla bean (split and seeds scraped) and return to the heat. Stir regularly until apples are slightly more tender and liquid has reduced slightly, about 5-10 minutes. Remove from the heat and cool completely. Add flour and stir to combine, then chill while preparing the pastry.
In the bowl of a food processor, combine flour, sugar and salt. Add the cold butter and pulse until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and pulse until moisture is introduced to all of the flour mixture. Lightly dust a clean surface with flour and knead the dough until it starts to hold together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 180°C (350°F). Let the tarts rest in the fridge while the oven preheats. Bake for 25-30 minutes or until golden brown on top. While the tarts bake, whisk together the icing sugar, cinnamon and milk for the glaze and set aside. Let baked tarts rest on a cooling rack to cool completely before glazing. If glaze is too runny, gradually sift more icing sugar into the mixture until it reaches the correct viscosity. Sprinkle a small amount of sugar crystals over each tart. When glaze has set, serve immediately or store in an airtight container. Best served within 2 days, warmed up for 20-30 seconds in the microwave.