March 2013
Why did I make my own poptarts?
a. I have a friend who likes all natural, maple pop tarts, and as a baker, I felt I owed her my own version.
b. I’m a control freak, and even the “natural” poptarts probably have some extra ingredients I could do without.
c. Leftovers are an excuse to eat pie for breakfast!
d. All of the above.
All of the above indeed!
Maple & Apple-Cinnamon Pop Tarts
Makes 6
Dough Ingredients
2 cups whole-wheat pastry flour
1 Tablespoon pure cane sugar
2 teaspoons ground cinnamon
1 teaspoon fine salt
2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1/4 cup whole milk
2 teaspoons pure vanilla extract
Apple-Cinnamon Filling Ingredients
2 medium apples, such as Pink Lady or Gala, cored and peeled
4 Tablespoons packed organic dark brown sugar
3 Tablespoons pure maple syrup
2 teaspoons freshly squeezed lemon juice (Meyer Lemon)
1/2 teaspoon ground cinnamon
Dash of ground nutmeg
2 pinches fine salt
Assembly Ingredients
Flour, for rolling the dough
1 large egg
1 teaspoon water
For the Dough
Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined.
Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
Whisk the egg yolks, milk and vanilla in a small bowl until combined.
Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form.
Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Meanwhile, make the filling.
For the Apple-Cinnamon Filling
Cut the apples into 1/4-inch-thick slices and again into 1/4-inch pieces.
Combine all the ingredients in a medium frying pan over medium heat.
Cook, stirring, until the sugar has dissolved and the apple juices begin to release, about 5 minutes.
Continue cooking until the apples just begin to soften, about 3 minutes more.
Remove the pan from heat.
Set a mesh strainer over a medium heatproof bowl and transfer the apples and all of the juices to the strainer; set aside to cool.
Meanwhile, roll out the dough.
To Assemble the Tarts
Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and re-flouring the surface and rolling pin often to prevent the dough from sticking.
Using a pie dough cutter or a sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.
Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).
Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.
Whisk the egg and water in a small bowl until evenly combined; set aside.
Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.
Transfer 2 Tablespoons of the cooled apple juices to a medium bowl and set aside for the *glaze (recipe below); set the remaining juices aside.
Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle.
Spoon about 1 heaping T ablespoon of the apple filling onto each rectangle and spread it into an even layer, leaving a 3/4-inch border.
Top each rectangle with 1 1/2 teaspoons of the remaining apple juices.
Place the pricked rectangles on top of the apple-covered rectangles.
Press on the edges to adhere, and push down gently on the filling to slightly flatten.
Using a fork dipped in flour, crimp the edges of the tarts.
Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
Maple Bourbon Glaze
Ingredients
2 Tablespoons apple juice reserve
1 cup organic confectioner’s sugar
2 teaspoons pure vanilla extract
2 teaspoons water
2 Tablespoons Grade B Maple Syrup
2 Tablespoons Bourbon
Directions for Maple Bourbon Glaze
In a bowl add the sugar, vanilla, water, maple syrup and bourbon.
Whisk until there are no lumps. Set aside.
