Raspberry Pop Tarts
INGREDIENTS
Preparation time: 40 mins
Cooking time: 30 mins + 2 hours waiting time
Serves: 6-8 Pop Tarts
For the sweet shortcrust pastry:
- 3 ½ cups plain flour
- 1 cup icing sugar
- ½ teaspoon salt
- 220g unsalted butter, chopped into small cubes
- 2 eggs, beaten
- 2-3 tablespoons ice cold water
For the pop tarts:
- 150g Raspberry Jam
- 2 white peaches, thinly sliced
- 1 punnet fresh raspberries
- 1 egg, beaten
- 1 cup icing sugar
- Fresh dried raspberries or strawberries, for decoration
METHOD
To make the sweet shortcrust pastry, in a large mixing bowl, sift the flour, icing sugar and salt. Add the cubed butter and toss. Rub the butter through the flour together between your fingers until a breadcrumb consistency (a few large pieces is ok).
Make a well in the centre and add the egg. Using a fork, mix the egg into the flour. Add a tablespoon of water and using you hands bring the dough together. If the dough isn’t clumping together, add a little more water.
Tip the dough onto a lightly floured surface and shape dough into a ball. Flatten slightly into a disc and wrap in plastic wrap. Place in the fridge for 1 hour to rest.
Pre-heat oven to 180°C
Remove the dough from the fridge and roll out to about 5mm thick. Cut the dough into an even number of 10cm x 8cm rectangles. Using a cookie cutter or knife cut a small steam vent into half of the rectangles.
Place the uncut rectangles of dough onto a lined baking tray. Place a heaped teaspoon of jam, two slices of peach and 3 raspberries into the centre of each. Brush the edges with egg wash and place tops on top. Using a fork, press the edges down, creating a seal. Egg wash the tops.
Bake for 30mins or until golden brown.
Mix the icing sugar with ¼ cup of water, to creating a slurry. Drizzle over the slightly cooled pop tarts, and sprinkle with crusted freeze dried berries or sprinkles.
