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)
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.
Remove one piece of dough from the refrigerator. On a well floured surface, roll the dough out to 3mm thick. Trim the dough into rectangles 14 x 8cm (this is why my stainless steel ruler is one of my most used kitchen utensils). Place the dough rectangles onto 2 baking trays lined with baking paper and refrigerate while you prepare the second piece of dough in the same way. Brush one set of 8 squares with a beaten egg. This will act as the glue for the top layer of dough. Spoon 1 1/2-2 tbsp of apple filling into the center of each brushed dough square. Top with a second piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.
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.