Brave enough to make American’s best loved candy and
cookies? Here’s how….
Pop-Tarts’
This is a recipe in honour of toaster pastry classics
Pop-Tarts.
Ingredients
For the dough:
·
125g cold unsalted butter, diced
·
250g plain four (or 235g plain four, plus 3tsp cocoa powder for
the chocolate), plus extra for fattening
·
½tsp salt
·
25g icing sugar
·
1½tsp lemon juice
For the chocolate ganache:
·
70ml single cream
·
30g unsalted butter
·
120g chocolate, cut into pieces
For the blueberry filling:
·
110g blueberry jam
·
110g blueberries
For the glaze:
·
1 egg yolk
For the frosting:
·
225g icing sugar
·
85g raspberry jam (for pink frosting)
·
Chocolate sprinkles, or coloured cachous, for sprinkling
Recipe
·
For the dough, mix the butter with the four, salt and icing sugar
(plain four for the jam tart, or mixed with cocoa powder for the chocolate
one), using a food processor or knife. Mix in 1½tbsp cold water and the lemon
juice by hand until you have a smooth dough. Roll into a ball, wrap in clingfilm
and refrigerate for at least 1 hr.
·
To make ganache for the chocolate tart, in a saucepan, heat the
cream and butter over a medium heat until they come to the boil. Add the
chocolate. Remove from the heat and let it melt for 1 min. Stir with a spatula
until smooth. This is enough to fll 9 tarts.
·
For the blueberry ones, mix the jam and blueberries. This will fill
9 tarts.
·
Pre-heat the oven to 180°C/Gas 4. On a floured work surface, roll
out the dough into a rectangle about 3mm thick, then cut into 18 small rectangles
of the same size and place ½ on a baking tray lined with baking paper. Flatten
the edges of the rectangles slightly with a floured finger, then place 3tsp of
filling in the middle of each, avoiding the edges. Moisten the edges of the
rectangles with the filling with your finger and top each with another rectangle
of dough. Avoiding pressing down on the filling in the middle, close the edges
by pressing them lightly with a floured finger, and then seal them by pressing
more firmly with a fork. Trim the excess dough and, using a sharp knife, make
small incisions in the top.
·
For the glaze, mix the egg yolk and 1tsp water and brush over the
tarts. Bake in the oven for 20 mins until they are browned. Allow them to cool.
·
For white frosting, in a bowl, mix 1-2tbsp boiling water and 225g
sugar until smooth. Spread this on the tarts.
·
For the pink, heat the jam, strain to remove the seeds and mix
with 225g icing sugar. Spread over the tarts. Decorate with sprinkles or
cachous. sweet treats
Pop tarts’
