Fruit Tart (Pop Tart)

As an child you may remember once in awhile reaching into the cabinet only to find a box of Pop Tarts. It was a happy morning. . . On most days you may have had a hot breakfast or your favorite cereal, but on this day, "Surprise!" Why not make a few to enjoy!

INGREDIENTS

Pastry Crust

• 2 cups sifted all-purpose flour (White Lily)

• 1 t salt

• 1 large egg

• 2 T granulated sugar

• 2 sticks of unsalted butter (Kerrygold)

• 3 T whole milk

  • Sweet Cream or milk to coat the pastry before baking

Apple Filling

• 2 Large granny smith apples or any cooking apple of your choice (Peeled and chopped)

Toss the Apples with a lemon juice or lime juice

Just enough to ensure they do not turn brown and drain the juice.

• 1.5 T cornstarch

• 3/4 cup light brown sugar

• 1 T granulated sugar

• 3 T sifted flour

• 1 T cinnamon

• 1 t nutmeg

• 1 t all spice

• 1/2 t ground ginger

Make the Filling first

• Mix the sugar, spices, cornstarch and flour in a bowl

• Add the apples to the mixture

• Coat well and place in the refrigerator for at least 10 minutes to chill the apple

Pastry Directions

• Mix flour, sugar, and salt.

• In a food processor add the flour mixture then the butter.

• Mix on pulse until little crumbs appear.

• Transfer into a bowl

• Beat the eggs and milk

• Add the egg mixture just enough until mixed and knead on a floured surface just a few time.

• Cut the dough in half and chill the dough you are not working with in the refrigerator wrapped well in saran wrap.

• Roll out the dough into a rectangle and cut 2x4 or 3x5 inches

Fruit Tart

• Add the filling to 1/2 to the rectangles (Only fill the middle leaving enough room to seal the edges)

• Place the other rectangles on top of the fruit filled

• Seal the edges with your fingers or a fork

• Place the Fruit Tarts on a well greased cookie sheet

• Using a fork poke the top of the pastries a few time to vent

• Bake for 30 minutes at 350

• Enjoy!