So I was recently asked if I do any baking. And for some reason, the question threw me completely off guard. I think I may have even almost stuttered my response because I was so confused by it. Because I bake ALL the time. Like, almost every day, or every other day type thing. But as I’ve told you guys before, for whatever reason, I don’t think to share much of it with you here and I’m trying to get better at that. Hence, these fresh strawberry raspberry pop tarts that are basically pie in small, pocket sized, rectangular form…
If you follow along with me on Instagram, you may have seen the story I posted on Father’s Day of my dad and I going strawberry picking. We were originally going to go to the shooting range, but it was closed…on Father’s Day. Whaaaaaat??? Seemed like it would be obviously open on a day like that, so we didn’t call to check. But it was not, so we did the next logical alternative. We headed to the farm to pick strawberries and went home and made a compote. Because shooting guns and fruit picking are clearly one in the same…
Before we talk about these precious little gems filled with said compote, can we please talk about macaron making for a hot minute??? They may be the only thing that I have ever continuously failed at in the kitchen. For real. I’m talking this third time being a serious ‘wtf????’ moment. *I apologize for the abbreviated term of frustration, but this moment needed some serious impact and that was my natural reaction. * So please forgive me…
Honestly though, I can usually try something new one time and understand it’s process enough to tweak it by certainly the third time, if not the second. These damn macarons???? Nope. They spread out instead of puff up every freaking time, and I can’t get them to look like those perfect little pillows that everyone else out there seem to have no trouble with. It’s a completely defeating feeling that in time, I know, will be met with complete satisfaction based on my determination to get those babies down to a science. If I don’t, I see many sleepless nights ahead of me. I’ve only been trying the French method, so maybe I need to try the Italian one this next time. Either way, I’m on a mission…
So these pop tarts…
Make the dough, cut the dough, fill the dough, fork the dough, and bake the dough. It’s that simple. You can use fancy cutters and what not if you want to, but since I haven’t been able to find mine in the sheer disarray that has become our basement, I’ve been cutting out a rectangular piece of paper and tracing it with a knife. It works just fine. Same goes for pinching the sides closed…I have a fancy cutter that I bought at WS ages ago, but I have no clue where it is and, to be honest, I’m at a point in my life where I like things to look real and messy, the way life really is. So the fork is my MO, and the look is on the rustic side, making them truly feel homemade. Either way you go after them, the result will be delicious. ENJOY!
Strawberry Raspberry Pop Tarts with White Chocolate Glaze
For the dough:
- 1 1/4 cups all-purpose flour
- 1 stick unsalted butter, very cold and cut into 1 inch pieces
- 1 tablespoon granulated sugar
- pinch of salt
- 2-3 tablespoons ice cold water
For the filling:
- 3 pints strawberries
- 1 pint raspberries
- 1/4 cup sugar
- juice from half lemon
For the top:
- 1 cup white chocolate pieces, melted
- To make the dough, place the flour, sugar, salt, and butter into the bowl of a food processor fitted with the blade and pulse until the butter becomes the size of small peas.
- Pour 2 tablespoons of the water into the tube with the processor on low speed and watch carefully. Slowly add the last tablespoon of water in just a little bit at a time until the dough begins to come together. You want it to feel moist, but not sticky.
- Empty the dough out onto a lightly floured surface, and knead the dough lightly to form it into a flat disk. Wrap tightly with plastic wrap and chill for 30 minutes.
- Meanwhile, place all of the ingredients for the filling into a large stockpot and bring to a boil. Reduce heat and simmer until the berries break down and the liquid begins to thicken. You can keep it chunky, or puree it to a smooth consistency using a immersion blender, or by placing in into a blender in batches.
- To bake, preheat the oven to 375 degrees. Roll the dough out to about 1/8 inch-1/4 inch thickness. You want it to be thin, but not so thin that it will tear. Cut the dough into 16-4 inch rectangles, and place 1 tablespoon of filling into the center of 8 of them.
- Gently put the empty rectangles on top of each and use a fork to pinch all 4 sides of them closed. Bake for 17-20 minutes until fully baked and golden brown. Remove and cool slightly before icing with white chocolate and sprinkles. ENJOY!