Yield 4 large rectangular pop tarts or 8 small 1-inch circular pop tarts
Prep Time 30 minutes
Total Time 1.5 hours
For Filling:
- 1 Tbsp unsalted butter
- 1 cup apples (Gala or other sweet variety), peeled and diced
- 2 Tbsp heavy cream
- 2 Tbsp Nature Nate’s pure honey
- ½ tsp cinnamon
- ½ tsp kosher salt
For Crust:
- 3 cups cake flour
- 2 sticks cold, unsalted butter
- 2 Tbsp Nature Nate’s pure honey
- ½ tsp kosher salt
- 2 egg whites, plus 1 more for egg wash
- Honey and cinnamon to taste, for drizzling
Directions
Prepare the crust by placing the flour and salt in a food processor. Cut up the cold butter into small cubes, and pulse in the food processor until the butter is incorporated into the flour. Add the egg whites and the honey and pulse until a dough forms. It should be slightly sticky but easily pull away from the sides of the processor. Wrap the dough in plastic wrap, and press down until you have a circular disk. Refrigerate for at least 30 minutes or up to two days.
To make the filling, melt the butter, and add the apples, cream, honey, and salt in a medium-sized skillet. Sauté until the apples are soft, about 5 minutes. Allow to cool, and then puree in a food processor.
To assemble, preheat the oven to 350 degrees. Remove the dough from the refrigerator, and roll out on a floured surface until you have a rectangle that is ¼ inch thick. Trim the edges, and cut into 8 equal rectangles. Place four pieces of dough on a parchment-lined baking sheet an inch apart. Scoop a fourth of the filling in the center, leaving an eighth of an inch border. Place another piece of dough on top, and use a fork to crimp the edges and seal the two pieces of dough together. Pierce the center with the fork, and brush the top with egg whites. Repeat with the remaining dough and filling, and then bake at 350 for 30 minutes. Allow to cool before drizzling with honey and cinnamon to taste.
