Sunday, September 26, 2010
Strawberry “Pop Tarts”
My mom absolutely loved these. They aren’t your ordinary out of a box pop tart.
They are grown up pop tarts. Sweet and salty, from the coarse salt. Delicious.
- 2 c. + 2 T. all purpose flour
- 1 t. coarse kosher salt
- 1 t. sugar
- 1 c. (2 sticks) unsalted butter.
- 4 T. ice water
- 1 1/2 T. preserves
1. whisk flour, salt and sugar in a large bowl. Add butter.
Using fingertips blend in butter until mixture resembles coarse meal.
Add water by tablespoonfuls, tossing until moist clumps form.
2. gather dough into ball, divide in half, shape each half into disk and
wrap in plastic. chill at least one hour. line 2 large rimmed baking sheets w/
wax or parchment paper.
3. working w/ one disk at a time, roll out dough on floured surface.
thin enough and wide enough to get 8 5x3 inch rectangles. arrange 4 rectangles,
spaced apart, on each sheet. spoon preserves in row, down center of each rectangle.
top preserves with second dough rectangle. using fingertips, gently press all edges
of each tart to seal; press edges with fork to double seal. using toothpick,
poke a few holes in centers of top dough. cover; freeze tarts on sheets at least
2 hours and up to one week.
(perfect to make ahead, and pop them in the oven when you wish)
4 .preheat oven to 375 degrees. bake frozen tarts uncovered until golden,
reversing sheets after 15 minutes, 20-35 minutes in total. transfer tarts to rack.
sift powder sugar lightly (or not, i like more) serve warm or at room temp w/ a glass
of milk and fresh berrys. enjoy!