Strawberry “POP TARTS”
When I made this recipe yesterday I thought I could just use a small square cookie cutter. They still turned out but I didn’t have a lot of room for the preserves. So, I recommend following the recipe and cutting them to 5x3 inch rectangles for more room in the center. And, per my husband’s recommendation, I topped with icing and powdered sugar. They were good!
This is an EASY treat to make so, no excuses people!!
|I think this recipe is from Bon Appetit|
|right before baking|
2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into ½ inch cubes
4 tablespoons ice water
12 tablespoons strawberry preserves
Whisk 2 cups plus 2 tablespoons flour, salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10 inch rectangles, then cut into eight 5x3 inch rectangles.
Arrange 4 rectangles, spaced apart on each sheet. Spoon 1 ½ tablespoons preserves on each rectangle. Top preserves with second dough rectangle. Using fingertips gently press all edges of each tart to seal; press all edges with fork to double-seal. Using toothpick, poke a few holes in center of top dough. Cover; freeze tarts on sheets at least 2 hours and up to one week.
Bake uncovered frozen tarts at 375 for 25-30 minutes.