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

  1. 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).

  2. 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.

  3. 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.

  4. Pre-heat oven to 180°C

  5. 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.

  6. 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.

  7. Bake for 30mins or until golden brown.

  8. 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.