The homemade Apple and Caramel Pop Tarts that you need to try

To make filling, combine all ingredients in a large bowl. Mix well.

Cut each sheet of pastry into six rectangles (8cm x 12cm). You only need 20 rectangles, so reserve the remaining pastry for another use.

Place 2 tbsp filling in the centre of one rectangle, leaving a 1cm border around the edges. Brush edges with egg. Top with another rectangle. Seal edges with a fork. Repeat with the remaining rectangles, egg, and filling to make 10 tarts.

Place tarts on two large oven trays lined with baking paper. Brush lightly with egg. Sprinkle evenly with sugar. Using a small, sharp knife, cut four slits at 1½cm intervals, across the top of each tart.  

Cook in a 240C preheated oven for about 12 mins, swapping trays after 8 mins, until tarts golden brown and crisp.

Serve warm with ice cream.