Fruit-filled Tarts
Recipe by Nicole Thom-Arens
Makes 12
Homemade “Pop-tarts” have been on my baking to-do list for years. Nearly every recipe online says to use pie crust. I tried making them several times but was always disappointed—they just tasted of pie not “Pop-tarts.” After a deep dive into Google, I found one recipe that used cream cheese, which immediately reminded me of rugelach cookies. Of course! It seemed like just the right fix to recreate the distinct pastry of the childhood treat, so I adapted my rugelach dough recipe for these by using powdered sugar and adding heavy cream to the dough—both help make a more tender pastry. The result is an elevated “Pop-tart” that carries its own unique flavor profile with only a hint of a pie crust. Store leftovers in the fridge for up to 3 days.
Ingredients:8 ounces cream cheese, softened8 tablespoons butter, softened5 tablespoons powdered sugar1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon vanilla bean paste2 tablespoons heavy cream3/4 cup whole wheat flour1 cup all-purpose flour
Egg wash:1 large egg1 tablespoon water
Filling:TS12 version (The Life of a Showgirl): Apricot preserves
Blueberry: 2 cups frozen wild blueberriesJuice of 1/2 a lemon2 tablespoons granulated sugar
Strawberry:2 cups strawberries (fresh or frozen)Juice of 1/2 a lemon2 tablespoons granulated sugar
Icing:1 cup powdered sugar4 to 5 tablespoons heavy cream
Instructions:1. To the bowl of a mixer fitted with a paddle attachment, add the butter and cream cheese. Mix until smooth. Scrape down the sides of the bowl to make sure the ingredients are well incorporated. (You could use a hand mixer.)2. Add the powdered sugar, salt, and vanilla. Mix on low at first and then increase the speed and mix until smooth. Scrape down the sides of the bowl. 3. Mix in the heavy cream. 4. With the mixer off, add the flours. Mix on low until well incorporated. Scrape down the sides and bottom of the bowl. 5. Divide the dough in half. Wrap each half in plastic wrap, form the dough into a disk, and chill for at least 2 hours.6. To make the blueberry or strawberry filling, add the fruit, lemon juice, and sugar to a medium saucepan. Bring to a boil then reduce to a simmer. Cook until the fruit is reduced and thick. Transfer to a container and store in the fridge.7. Once the dough has chilled, preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Set aside. 8. Make the egg wash by whisking together 1 large egg and 1 tablespoon of water. Set aside.9. Fill a small bowl with water. Set aside.10. Dust a clean worksurface with all-purpose flour. Add the chilled dough to the worksurface, and dust with additional flour. Roll the dough to 1/8-inch thickness. Cut 4-by-2 1/2-inch rectangles. (I use a rectangular cookie cutter for this.) You should get 12 rectangles from each disk of dough.11. Transfer 6 of the rectangles to a lined baking sheet. 12. Top each piece of dough with a dollop (about 2 teaspoons) of filling. 13. Dip your finger into the bowl of water and run it along the edges of the pastry. Top with another rectangle of pastry. Press firmly to seal. Crimp the edges of the pastry with a fork. Poke 3 lines of holes in the top of the pastry for venting. Repeat until all of the pastries are prepared. 14. Brush the pastries with the egg wash. 15. Bake at 375 for 20 minutes or until golden brown being careful not to burn the bottoms. 16. Once baked, cool on the pan for 2 to 5 minutes to allow the pasty to set.17. Transfer the tarts to a cooling rack. Cool completely before icing. 18. To make the icing, whisk together the powdered sugar and heavy cream. Top each pasty with icing and decorate with sprinkles.