Carrot Cake Pop Tarts
Author: 
Serves: 6
 
Ingredients
  • Crust:
  • 2.5 cups all purpose flour
  • 1 tsp sugar
  • ½ tsp salt
  • 1 cup shortening
  • 1 cup ice water
  • Filling:
  • ½ cup brown sugar
  • 1 tbsp flour
  • 1 tsp cinnamon
  • 1 shredded carrot
  • ¼ cup shredded coconut
  • Topping:
  • ½ cup powdered sugar
  • 1 tbsp almond milk
Instructions
  1. Prepare Crust:
  2. Mix flour, sugar and salt in large bowl. Cut vegetable shortening in chunks and add to flour mixture. Use your hands to incorporate flour and shortening. Complete when mixture clumps together. Measure ⅓ cup of ice water and add to crust mixture. If mixture is too dry, add an extra tablespoon of ice water. Continue until dough forms. Split dough in half, wrap in plastic wrap. Allow to chill at least one hour.
  3. Prepare Filling:
  4. Mix all ingredients together.
  5. Prepare Pies:
  6. Preheat oven to 500 degrees. Once dough has chilled, roll into 11 x 14 inch rectangle. Trim edges for perfect rectangle. Cut into 3.5 x 3.5 squares.
  7. Place 2 tbsp of filling into 6 of the squares. Top with extra pie crust. Use fork to crimp edges. Use toothpick to poke holes in top of pies. Sprinkle pies with water and sugar, if desired.
  8. Turn oven down to 425. Bake pies for 15 to 20 minutes, or until golden brown. Transfer to wire racks to cool.
  9. Once cool, mix powdered sugar and almond milk in bowl. Drizzle on pies and top with sprinkles if desired.
Recipe by The Emotional Baker at https://theemotionalbaker.com/carrot-cake-pop-tarts/