It's a little round version of a pop tart....but from scratch. And, like, a million times yummier!!!
We made 3 flavors.
Blackberry, Peach and Brown Sugar Cinnamon.
The cinnamon is my favorite!!!
The kids prefer the peach.
Dad likes the Blackberry
Nutella would be awesome......but we were out. Sad but true.
I started with my favorite pastry recipe. It is the one that came with my food processor.
It is the flakiest crust ever.
If you don't want to make your own. The pillsbury role out crusts are pretty fantastic. Always flakey ...zero hassle.
Pastry Recipe from Cuisenart
3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
16 tablespoons unsalted butter, cut in ½-inch pieces, well chilled
2 tablespoons shortening (Crisco), cut in ½-inch pieces, well chilled
5 to 8 tablespoons ice water
½ teaspoon salt
¼ teaspoon baking powder
16 tablespoons unsalted butter, cut in ½-inch pieces, well chilled
2 tablespoons shortening (Crisco), cut in ½-inch pieces, well chilled
5 to 8 tablespoons ice water
How to do the pastry.....
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process or the pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 –inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month, thaw at room temperature for an hour before using.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 –inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month, thaw at room temperature for an hour before using.
Now for the tarts.
You will need some fillings. I used spreadable fruit. If you use jam... I would add a tablespoon of cornstarch mixed with a tablespoon of water....Stir into a 1/2 cup jam.I also made a paste of brown sugar cinnamon and softened butter like for cinnamon rolls. A 1/2 cup of filling does 10 to 12 tarts.
1 egg whipped smooth. And a pastry brush.
Some icing. And sprinkles if you like......
How to assemble the tarts
Using a 3 inch round cutter ( If you don't have one, you could use a clean soup/veggie can with the top and bottom removed).
Cut out your little crusts.
Put your little circle on a baking sheet and brush with a egg wash. Put a spoonful of filling in the middle. Then top with another circle. Press edges together and seal with the prongs of a fork. Poke a few holes in the little tart to let steam escape
(Heart shape is nice)....
Bake until golden and flaky.......
Remove from the pan and let cool on a rack......
The are perfectly good to eat just like this !!!!!
But if you want to get fancy.....
We made about 30.
After school snack rocked today!
Happy Baking .... XO!!
