• Mini Raspberry Pop Tarts

Guest Feature: Mini Raspberry Pop Tarts

The summer of ‘17 is in full swing, and my little girl and I have the freedom to choose our morning and afternoon activities. “J’ai la pêche,” is a popular expression in French that indicates a particular gusto. It translates, “I have the peach or I’m feeling peachy! ” It’s a zest for what’s to come. There is no rush, but instead, an unlimited amount of time to enjoy oneself. As a teacher, it’s the summertime that makes me feel this way, full of peaches. Moreover, summer offers us a moment to stop and pick the peaches, or in our case, the raspberries. So, instead of peaches, I guess you could say, “j’ai la framboise!”

Inspired by our summer freedom and fresh “framboises,” my daughter and I set out to find the perfect berries to turn into jam. Then, with a rolling pin and cookie cutter, we shaped pastry dough into thin circles, onto which we spooned the jam. 15 minutes at 450 degrees in the oven, and voilà: baked and buttery jammy tartelettes, or Mini Pop Tarts from scratch.

Mini Raspberry Pop Tarts, so simple and delicious, are half craft, half treat. They present an edible incentive, thus, the ideal activity to keep little mischief makers busy and engaged on a hot summer day. With a garnish of rainbow sprinkles, our pop tarts embody all of the peachy, raspberry feels of summer. And just like the sunny season, they render us literally and figuratively, “full of raspberries.”

So venture out while it’s still hot. Hopefully this summer you’ll find a moment to stop and pick the raspberries too. Fall is just around the corner, when before we know it, all the peaches, raspberries, and teachers will turn back into pumpkins.

Bon été et bon appétit!

Mini Raspberry Pop Tarts
Mini Raspberry Pop Tarts
Mini Raspberry Pop Tarts
Mini Raspberry Pop Tarts
Mini Raspberry Pop Tarts

Mini Raspberry Pop Tarts

Prep Time: 1 Hr
Cook Time: 15 mins
Yields: 10

Ingredients

  • Pastry Dough:
  • 1 1/4 Heaping Cup - All-purpose Flour
  • 1 Cup - Unsalted Butter, cold and cubed (I Used European style Kerrygold)
  • 1/2 Tablespoon - Salt
  • 1/4 Cup - Ice Cold Water
  • Egg Wash:
  • 1 Egg, beaten
  • Raspberry Jam: (makes 2- 8oz jars)
  • 2 Cups - Fresh (or frozen) raspberries
  • 1 Cup - Sugar
  • 1/4 Cup - Cornstarch
  • 2 Tablespoons - Fresh squeezed lemon juice
  • 2 Tablespoons - Water
  • Glaze and Garnish:
  • 1/2 Cup - Powdered Sugar
  • 3-4 Teaspoons - Milk
  • 1/4 Teaspoon - Vanilla Extract
  • Rainbow Sprinkles

Method

  1. Pop Tart Dough (5 minutes)
  2. Begin by making the pop tart dough. In a food processor, add flour and salt. Pulse a few times to combine
  3. Add cold cubed butter, and pulse until the mixture looks like sand, with little bits of butter throughout the dough
  4. Turn the food processor back on, and stream in ice water. Pulse a few more times until a crumbly dough forms. On a piece of parchment or wax paper, turn out the dough, and shape into a ball. Wrap and place in the fridge to chill for 30 minutes
  5. While dough is chilling, make the jam
  6. Raspberry Jam: (10 Minutes)
  7. Add raspberries and sugar into a pot and stir to combine. Bring to a boil, and keep stirring. The raspberries and sugar will bubble up, then reduce back down to thicken. (about 5 minutes)
  8. In a separate bowl, combine cornstarch, lemon juice, and water. Mix well, then pour into the pot. While continuing to stir, boil for another minute
  9. Remove the pot from the heat, and pour jam into a sterilized glass jar
  10. Allow jam to cool, then seal and store
  11. Pop Tarts: (Prep time: 20 minutes Bake time: 15 minutes)
  12. Preheat oven to 450 degrees and line a cookie sheet with parchment paper
  13. Sprinkle flour onto a clean flat surface. Remove dough from the fridge, then sprinkle more flour over the top of the dough before rolling
  14. With a rolling pin, roll out the dough to create a thin layer. Continue to dust with flour as needed to keep the dough from sticking
  15. Cut out an even number of pastry circles with a cookie cutter. Then with a spatula, place pastry circles on the pan lined with parchment. One circle will be the bottom of the pop tart and one will be the top
  16. Add a spoonful of raspberry jam in the center of the bottom of a pastry circle, leaving a slight border around each spoonful of jam
  17. On the inside top layer of pastry, brush with egg wash, then layer over the jam
  18. Press down the edges with a fork to seal, then brush with more egg wash
  19. Bake for 15 minutes
  20. Remove from oven, and let the pop tarts cool before glazing
  21. Glaze and Garnish: (2 minutes)
  22. While pop-tarts are cooling, add powdered sugar, and vanilla to a bowl. Add milk, one teaspoon at a time, and stir until desired consistency is reached. Once pop tarts are completely cool, drizzle on the glaze, then garnish with rainbow sprinkles

Additional Info

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