Originally posted August 19, 2011

pop tarts

pop tarts by joanie

Beautiful photos over at smitten kitchen, of course. Great tips, too, including ideas for savory tarts: pesto, cheese, etc. I simplified the recipe, mainly because I had Luxi, Niko, and their two friends make the tarts so my directions are more flexible about how the tarts are shaped and assembled. Also, I forgot to do the egg wash thing, and they turned out okay.

My plan is to work on some better fillings and to come up with a nice glaze for the outside.

Ingredients

  • Pastry:
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup unsalted butter
  • 1 egg
  • 1 tbsp milk
  • Filling:
  • strawberry preserves
  • Glaze:
  • 1/3 cup powdered sugar
  • 1 tbsp milk
8 large tarts

Directions

Cut butter into pats. Using a food processor, combine flour, sugar, salt, and butter until the dough holds together. Whisk together egg and milk, and add to the food processor, mixing just until everything is cohesive. Knead briefly on a well-floured counter if necessary.

Divide up the dough depending on the number of tarts you intend to make, each tart requiring 2 pieces of dough (one for the top, and one for the bottom). Roll out each piece into a rectangle (or whatever shape you want) about 1/8" thick. Repeat with the rest of the dough.

Place a dollop of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around the edges. Place a second rectangle of dough on top of the first. Press firmly around the edges to seal the tart well on all sides. Press the tines of a fork along the edges for flare, and trim using a pastry scraper or pizza cutter if you appreciate precision in your pie. Repeat with remaining tarts. Prick the top of each with a toothpick.

Gently place each tart on a piece of parchment paper and place in the refrigerator to cool as you preheat the oven to 375°.

Remove tarts form the refrigerator and bake for about 25 minutes or until a light golden brown. This really depends on the size of your pie so keep an eye on it! Let cool.

Whisk powdered sugar and milk together. This is your glaze.

Once cool, glaze and serve. (The insides can be hot!)

45 minutes

Comments

Comment
Cancel

There are no comments. Be the first to add one.

views saves adapts comments
2,903 4 0 0