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Fresh Fruit Pop Tarts

Source of Recipe

From "The Newlywed Cookbook" by Williams-Sonoma


Recipe Introduction

"This rendition of the decades-old favorite has all the crispy pastry and sweet appeal of the original palm-size pastry, but with the added punch of a fresh fruit filling. Enjoy the tarts at room temperature, or lay them flat on a baking sheet and reheat in a low oven."

List of Ingredients

â—¦ 1 ½ cups plus 2 tablespoons all-purpose flour, plus more for dusting
â—¦ Pinch of salt
â—¦ ½ cup plus 1 tablespoon unsalted butter, cut into pieces
â—¦ ¼ cup ice water
â—¦ 1 ½ cups (about 8 ounces) fresh blackberries or blueberries or 2 peaches or nectarines, peeled and pitted
â—¦ 2 tablespoons sugar
â—¦ 1 egg white

For the Vanilla Glaze:
â—¦ ¾ cup plus 2 tablespoons confectioners' sugar
â—¦ 2 ½ tablespoons water
â—¦ ½ teaspoon vanilla extract


Recipe

To make the pastry, in a bowl, mix the 1 ½ cups flour and salt. Scatter the butter pieces over the flour. Using a pastry blender or two knives, cut in the butter until pea-size clumps form. Mix in the ice water. Gently knead the dough against the side of the bowl until it begins to hold together. Wrap in plastic wrap and refrigerate for 1 hour.

Finely chop the fruit, transfer to a bowl, and stir in the sugar. Let stand for at least 10 minutes or up to 1 hour.

Preheat the oven to 375° F. Line a baking sheet with parchment paper. Place the egg white in a cup for brushing.
Stir the 2 tablespoons flour into the berries. On a lightly floured board, roll out the dough into a long rectangle about 9 by 16 inches. Using a knife, trim the dough into a 12-by-15-inch rectangle, then into six 4-by-5-inch rectangles. Gather the dough scraps into a flat disk, wrap in plastic wrap, and refrigerate.

Place two of the dough rectangles on the prepared baking sheet. Brush the perimeter of one rectangle with the egg white. Spoon one-fourth of the fruit mixture onto the dough, leaving a ½-inch border uncovered. Using a knife, cut vents into the top of the second rectangle and carefully place it over the first one, sealing the fruit inside. Using the tines of a fork, crimp the edges shut. Repeat to form two more fruit pop tarts and refrigerate on the baking sheet. Use the dough scraps and remaining fruit to make one more pop tart. Place on the baking sheet with the other pop tarts and refrigerate for 15 minutes.

Bake until golden brown, about 25 minutes. Let cool.
To make the vanilla glaze, in a small bowl, blend the confectioners' sugar, water, and vanilla until smooth. Drizzle the glaze evenly over the tarts and serve.

Serves 4