Cherry Pop Tarts
makes one dozen 3x5-inch pop tarts
Servings: 12 pastries
Ingredients
Dough:
- 2 cups all-purpose flour
- 2 cups pastry flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter room temp
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 6 Tablespoon whole milk
- ½ Tbsp vanilla extract
Cherry Filling:
- 2 ½ cup dried tart cherries
- ¾ cup water
- ¾ cup light brown sugar, packed
- ½ Tbsp finely grated orange zest
- ½ teaspoon kosher salt
- 1 Tbsp all-purpose flour
Egg Wash:
- 1 large egg
- 1 Tbsp water
- 1 Tbsp heavy cream or whole milk
- ¼ teaspoon kosher salt
Glaze:
- 1 ½ cup confectioners' sugar sifted
- 3 Tbsp whole milk
- 1 teaspoon vanilla extract
Instructions
Dough:
- Whisk together flour, pastry flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer with a paddle attachment, cream butter, sugar, and brown sugar. Add the egg and mix until just combined.
- In a separate bowl, whisk together milk and vanilla. Add half of the dry mixture to the creamed butter. With the mixer running, slowly add the milk mixture. Add the remaining dry mixture and mix until just incorporated.
- Turn dough out. Divide into two and wrap in plastic wrap. Chill for at least 1 hour.
Cherry Filling:
- Meanwhile, make the cherry filling. In a saucepan, heat cherries, water, brown sugar, orange zest, and flour over medium heat. Stir to combine until sugar melts. Let simmer for 10 minutes until syrup has thickened. Transfer to food processor and pulse until mixture resembles jam. Let cool to room temperature before filing the pop tarts.
Egg Wash:
- Prepare the egg wash by whisking egg, water, cream, and salt together. Set aside.
Assembly:
- Once the dough has chilled, take out one dough and roll out to about ¼ inch on a lightly floured surface. Cut dough into rectangles about 3x5inch in size. Repeat with second dough. You can lump scraps to together and roll it out again. You will end up with about 24 rectangles (12 tops and 12 bottoms).
- Spoon about 1 ½ tablespoon of cherry filling into the center of 12 rectangles. This will become the bottom piece. Spread filling leaving a clean frame around the filling for sealing the edges of the tart. Lightly brush egg wash along the clean frame. Place a top piece over the bottom piece. Line up the edges of the top and bottom piece, then press the edges to seal. Be careful not to overfill the pop tarts and keep the edges clean and lined up.
- Place pop tarts onto a parchment lined sheet tray. Freeze pop tarts for at least 1 hour.
- Preheat oven to 350 degrees F. Brush tops of the pop tarts with egg wash. Bake for 10 minutes, rotate pan, and continue baking for another 10 minutes until pop tarts are golden brown. Cool to room temperature before glazing.
Glaze:
- To make the glaze, combine all ingredients in a bowl and mix until smooth. Drizzle glaze over cooled pop tarts.
Nutrition
Calories: 548kcal | Carbohydrates: 91g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 434mg | Potassium: 157mg | Fiber: 5g | Sugar: 55g | Vitamin A: 1454IU | Vitamin C: 0.3mg | Calcium: 112mg | Iron: 2mg