Summer Berry Pop Tarts
It's peak season for fruit in our region, so we've been searching for creative ways to use the bounty that regularly comes home with us from the orchard. This week, we're enjoying freshly-picked berries in flaky, homemade pop tarts. Baked by terrain Pastry Chef Kara W., these treats are equally suited to breakfast or dessert. Kara filled her tarts with strawberries and blueberries, but we think that any seasonal berry would be equally delicious. Topped with a simple icing, these sweet pastries are ready to be packed for picnics or enjoyed around the brunch table. Read on for Kara's recipe.
Summer Berry Pop Tarts
Makes 8-10 tarts
Mix berries with a light coating of granulated sugar and 1/2 cup water, then cook on the stovetop over low/medium heat until mixture is dark purple. Add more water as needed to prevent berries from sticking to the pot. Let cool completely. Strain as needed if filling contains too much liquid.
Cut berries into thin slices, then toss lightly in granulated sugar. Cover and refrigerate overnight before placing in tarts.
3 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 cup (2 sticks) cold unsalted butter, cubed
7 tablespoons ice water
1 1/2 teaspoons apple cider vinegar
Using an electric mixer with a paddle attachment, combine flour, sugar, and salt until blended. Add butter and blend until small pieces are visible. Combine water and vinegar and pour into the flour mixture until a dough forms; the texture should be similar to pie dough.
Cover the dough in plastic wrap and refrigerate overnight. Divide the dough into quarters, then roll to 1/8" thickness on a floured surface. Roll all the dough before assembling, and place sheets in refrigerator until needed. Use a large, rectangular cookie cutter to cut out even pieces; you can also use a ruler and pizza wheel. Make sure each piece is the same size.
Once all the dough has been cut, brush half of the rectangles with an egg wash-- these will be the bottom crust of the tart. Carefully spoon fruit filling onto the egg washed dough, being sure not to overfill. Place the top dough over the filling and seal by pressing a fork around the border of the tart. Cool completely in the refrigerator; the tarts will turn out best if ice cold before baking.
Pre-heat the oven to 350 degrees. Before baking, create 4 slits in the top of each tart and coat the top crust with egg wash. Sprinkle with raw sugar, then bake for 15-20 minutes until crust is evenly golden brown. Let cool before icing.
Combine milk and confectioner's sugar until a thick icing has formed and sugar is fully dissolved. Use a clean paintbrush to coat the top of each tart with icing. Dry for 30 minutes and enjoy!