![]() ![]() Let baked tarts rest on a cooling rack to cool completely before glazing.While the tarts bake, whisk together ingredients for the glaze and set aside.Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.Let tarts rest in the fridge for 30 minutes while the oven preheats. Position a rack in the upper third of the oven and preheat to 350 degrees F.Use the tines of the fork to create vent holes in each tart. Top with a piece of dough and use a floured fork to crimp the sides closed. Brush the edges with water to help seat it. Spoon about two tablespoons of filling into the center of each dough square. Set out 9 squares onto a cookie sheet.Place dough squares in the fridge while you roll out the second piece of dough in the same way. Using the pizza cutter, cut each side into thirds, creating 9 squares. Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long. The dough should be slightly larger than 9×12-inches. On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness.Add the apples and toss in mixture until well-coated. In a small bowl combine melted butter, brown sugar, and cinnamon.While the dough is chilling, prepare the filling:.*Forming the dough into a kind-of rectangular shape will make rolling it out much easier! Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture. In a small bowl, beat the egg with the milk.The mixture should also hold together when squeezed into a ball. Work in the butter until only pea sized lumps remain in your mixture. Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. In a medium bowl, whisk together flour, sugar and salt.We’re planning on going to a farm for Apple Picking on our next day off- so maybe some more apple creations will ensue. One week of rehearsals down, one to go before we add costumes and set and an audience! I can’t believe how fast these productions come together! This weekend I made Apple Cinnamon muffins for my cast, which they loved of course. ![]() ![]() A delicious and slightly decadent breakfast without all the chemicals. Finally a spoonful of glaze gets spooned over the top and there you go. After the edges are crimped and the tops are brushed with egg wash, they are baked to golden perfection and cooled. Putting these together involves cutting the pastry into even rectangles, (they don’t have to be perfect,) filling them with cinnamon-sugar apples, and then placing the other half of the dough on top. I love for this concept, and I can’t wait to come up with more creative filling ideas! This pastry is flaky and perfect, and the glaze put me over the edge. Combined with some sugar and spice, and topped with a cinnamon glaze, these were too good to be true. Since September is apple bonanza month, I thought it would be a perfect chance to hit up the Union Square Greenmarket and bake something with those beautiful shiny apples. So the thought of making my own flaky pastry and filling it with something made from scratch made me oh so excited. I always found them a little too processed and “fake” tasting. When I did, I was partial to the Brown Sugar flavor, but it just didn’t do it for me. My Mama (thankfully,) made us eat healthy things all the time and I only got to these an an adult. The question was, what do I fill them with? See- I never got to eat pop-tarts as a kid. Ever since I started blogging and saw my first home-made pop tart I knew I had to give it a try. I have been pretty excited about this one for awhile. ![]()
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