Gluten Free Apple Cinnamon Pop Tarts With Maple Glaze

First of all, I’ve tried lots of gluten free recipes over the years, I’ve made flour blends that have not tasted good and leave the items with a weird texture but the below flour blend is a winner! It may seem like a lot of ingredients to invest in, but once you mix it up you can store the leftovers to use in other recipes.

GLUTEN-FREE ALL-PURPOSE FLOUR BLEND: Makes approx. 4 cups

·       ●  1 ¼ cup BROWN RICE FLOUR

·       ●  1 ¼ cup WHITE RICE FLOUR

·       ●  1/2 cup TAPIOCA STARCH

·       ●  1/2 cup POTATO STARCH

·       ●  1/3 cup POTATO FLOUR

·       ● 1 Tbl XANTHAN GUM

·       ●  1 Tbl  PECTIN POWDER

·       GLUTEN-FREE PASTRY FLOUR
USE FINELY GROUND FLOURS FOR BEST RESULTS IN BAKED GOODS.

o   ●  1 ¼ cups ALL PURPOSE GLUTEN FREE FLOUR BLEND

o   ●  ¼ cup G LUTEN FREE BLANCHED ALMOND FLOUR

o   ●  ¼ cup GLUTEN FREE CORNSTARCH

COMBINE VERY THOROUGHLY UNTIL WELL MIXED, THEN RUN THROUGH A SIEVE AND STORE IN AN AIRTIGHT CONTAINER.

Pastry Dough:

1 Cup all purpose gluten free flour

1.5 cups pastry flour gluten free

2 Tbs pure cane sugar

Pinch of sea salt

¾  cup FROZEN  vegan butter (country crock avocado oil)

1 cup ice cold water

2 Tbs apple cider vinegar

1 tsp ground cinnamon

Add the apple cider vinegar to the water and set aside. In a large bowl mix flours, salt, cinnamon and sugar. Whisk to combine. Grate the frozen butter into the flour mix a little at a time, tossing with a fork to coat the shreds so they remain separate and don’t clump. Use the fork or a pastry cutter to combine the grated butter and flour until the mixture looks sandy. Slowly add the water mixture a little at a time and combine until the dough moistened but not too wet! You may not need to use all the water. If the mix is too wet, add a bit more flour, if it’s too dry drizzle a bit more water.

Shape the dough into a ball , wrap in plastic wrap and slightly flatten, chill for at least an hour and while you’re waiting, make the filling.

Filling:

2 cups diced Granny Smith Apples (peeled and cored)

½ cup pure cane sugar

1 Tbs lemon juice

2-3 Tbs water

.5 tsp vanilla

1 Tbl arrowroot powder + 1 Tbs water combined and nixed

1 Tbs ground cinnamon

.5 tsp ground nutmeg

Pinch of ground cardamom

In a sauce pan add apples, lemon juice, sugar, vanilla and water and cook on medium high until the apples begin to soften and release their juices. Continue cooking until the liquid is reduced then add all spices. To thicken add arrowroot mixture and stir until thickened. Remove from heat and let cool, it should be thick and gooey.

Assembly

Preheat the oven to 350 and prepare a a large baking sheet with parchment. Remove the dough from the fridge and place on lightly floured surface and roll it into a long rectangle. Be sure to roll the dough approx. 3mm thick. Cut into 3”x4” . Add 1 Tbl of filling on half the cut rectangles and brush the edges with melted butter and then place the top layer of pastry carefully on top and use a fork to crimp the edges of each tart before placing them on the baking sheet. Use the fork to prick a few holes in the top of each tart and brush tops with melted butter.

Bake 20-25 min until lightly golden brown and the filling may begin to peak through the holes. Make the glaze while the tarts are cooling.

Glaze

Add ¼ cup of maple syrup to a small sauce pan and bring to bill while whisking. Whisk in ½ tsp vanilla and let it biol for an additional minute. Remove from heat and whisk in ¾ cup of powdered sugar. Frost pop tarts immediately so the glaze doesn’t harden. Use a butter knife or small offset spatula to spread approx. 1 Tbl of glaze on each tart.

Enjoy immediately or freeze for later! To thaw, remove from freezer and let thaw at room temps.