Popping Pop Tarts
Albany Superior 700g White Bread
Made with White Bread

4 slices Albany Superior White Bread, crusts cut off
1 apple, peeled, chopped and diced into small cubes
2 tablespoons Brown sugar
Pinch of cinnamon
4 tablespoons thick custard
2-3 teaspoons Flaked almonds, toasted
4 tablespoons icing sugar
1 egg beaten

Place the brown sugar and apples and cinnamon in a frying pan and cook until caramelised and golden and the sugar has melted to a syrupy sauce
Place 2 slices of the bread on sheet of baking paper on a tray
Place a spoon of apple mixture into the centre of each slice of bread and top with a spoon of custard
Brush the edges of the bread with egg wash, then place the second slice of bread on top and using a fork press the edges together with a fork to seal in the filling. Repeat for the second slice of bread.
Brush the tops with egg wash and bake for 10-15minutes or until the tops are golden brown and the toast is crisp.
Set aside to cool.
Mix together the icing sugar and a few drops of water at a time until you have a thick smooth icing.
Once cooled spoon the icing over the top of the tarts and sprinkle over the flaked almonds
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