Apricot Almond Pop Tarts Gluten Free

By weavincanuck

Ingredients

• For the crust:
• Makes about twelve – 4″ x 2 1/2″ tarts
• 1 1/2 cups gluten free flour mix (I used Bob’s Red Mill )
• 1 cup brown rice flour
• 1/2 cup oat flour (make sure it’s gluten free)
• 1 teaspoon unflavored gelatin (I prefer Bernard Jensen gelatin )
• 1 1/2 teaspoons sea salt
• 1 cup (16 tablespoons) unsalted butter, cold, cut into tablespoons
• For the Filling:
• 3/4 cup apricot preserves
• 1/2 teaspoon almond extract
• 1 egg beaten with 1 tablespoon of water (if you are egg-free, you can use water to bind the dough)

Preparation

Step 1

Place gluten free flour mix, rice flour, oat flour, gelatin and sea salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each addition. Pulse until dough gathers into large clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into two portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate 30 minutes.

Preheat oven to 350ºF and adjust rack to middle position. Remove 1 disk of dough from the refrigerator place on a floured surface. Roll it into a large rectangle about 1/8″ thick. Cut out rectangles that are 4-inch x 2 1/2 inch. (I used a rectangle cookie cutter for this step.) Place half of the rectangles on a baking sheet lined with parchment paper. Brush the egg wash over the entire surface of each piece of dough (This helps seal the filling inside. Again, if you’re egg-free then use water to seal the dough). Place a heaping tablespoon of filling in the center of each rectangle, keeping about 1/2-inch perimeter. Place a second piece of dough on top of the first and gently press around the pocket filing, sealing the dough. Using a fork, press the tines around the edge of the tart. Repeat with remaining tarts. After all tarts are assembled, brush each with egg wash. Bake for 25 minutes, or until golden brown. Cool for 10 minutes before serving. Repeat process with second disk of dough.

Storage: The tarts will keep in the refrigerator for 2-3 days. To reheat, place in a 350ºF oven for 10 minutes. The pop tarts can also be frozen. To reheat, place on a baking sheet in a 350ºF oven for 20 minutes.