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Caramel Apple Pop Tart Recipe
Ash Tyrrell

Caramel Apple Pop Tart Recipe

I still remember the first time I pulled a batch of these caramel apple pop tarts out of the oven my whole kitchen smelled like a fall festival. I wanted a treat that felt nostalgic but a little more grown-up than the boxed kind I grew up eating, so I started playing with pie dough, cinnamon apples, and a sticky caramel drizzle.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 batch pie dough or store-bought puff pastry 2 sheets – the base that gives these tarts their flaky, buttery bite
  • 2 cups apples peeled and diced small (Granny Smith or Honeycrisp work great) – pick a firm apple so it holds its shape instead of turning mushy
  • 1/3 cup brown sugar – adds sweetness and that deep caramel-like flavor to the filling
  • 1 tablespoon butter – helps soften the apples and enriches the filling
  • 1 teaspoon ground cinnamon – the warm spice that makes this filling taste like fall
  • 1 tablespoon cornstarch – thickens the juices so the filling stays put instead of leaking out
  • 1 tablespoon lemon juice – brightens the apples and keeps them from browning
  • 1 egg beaten (for egg wash) – gives the crust that golden, bakery-style finish
  • 1/2 cup soft caramel candies or caramel sauce – the star topping so use a good-quality one for best flavor
  • 1/2 cup powdered sugar – whisked into the glaze for a smooth sweet finish
  • 1 –2 tablespoons milk – thins the glaze to the perfect drizzling consistency

Method
 

  1. In a small saucepan, I combine the diced apples, brown sugar, butter, and cinnamon over medium heat. I let it cook for about 4-5 minutes, stirring often, until the apples just begin to soften. Then I stir in the cornstarch and lemon juice and cook one more minute until the mixture thickens slightly. I set it aside to cool completely before using.
  2. While the filling cools, I roll my pie dough or puff pastry out on a lightly floured surface until it's about 1/8-inch thick. I cut it into rectangles roughly 3x4 inches, aiming for an even number since each tart needs a top and a bottom piece. I keep the extra dough covered so it doesn't dry out while I work.
  3. I brush a little egg wash around the edges of half the rectangles, then spoon about 1½ tablespoons of the cooled apple filling into the center of each. I place a second piece of dough on top and press the edges together firmly with my fingers before crimping with a fork to seal in all that filling.
  4. Before baking, I brush the tops of each tart with the remaining egg wash for that glossy, golden finish. I also poke a few small slits in the top of each tart with a knife so steam can escape while baking, which keeps the pastry from puffing up unevenly or bursting open.
  5. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper. I arrange the assembled tarts with space between each one and bake for 18-20 minutes, until the pastry turns a deep golden brown and the edges look flaky and crisp.
  6. Once out of the oven, I let the tarts cool on the pan for 5 minutes, then transfer them to a rack to cool completely. I whisk powdered sugar with milk until smooth, spread it over each cooled tart, then melt the caramel with a splash of water and drizzle it generously on top before serving.

Notes

  • I always cool my apple filling completely before assembling, otherwise it melts the dough and makes sealing nearly impossible.
  • I like chilling the assembled tarts in the fridge for 10 minutes before baking, since cold dough puffs up flakier in the oven.
  • I never skip the egg wash. It's the difference between a dull crust and one that looks bakery-worthy.
  • I keep my caramel glaze slightly warm when drizzling so it flows smoothly instead of clumping on top.
  • I dice my apples small and uniform so they cook evenly and don't leave hard bits inside the filling.