HOMEMADE POP TARTS

By efriend

Ingredients

• 300 g flour (I used whole wheat)
• 150 g butter, softened
• 50 g powdered sugar
• 2 egg yolks
• pinch of salt
• Fruit preserves (I used homemade rhubarb + strawberry + vanilla, you'd preferably want whole fruit jam made without use of any gelling agent like pectin or gelatin because such jam would melt in baking temperature and soak into the shortcake)
• glaze (lemon juice + powdered sugar + food coloring, or your favorite one)
• sprinkles

Details

Adapted from everythingispoetry.com

Preparation

Step 1

mix the flour, sugar and salt in a bowl, add the butter and mix it in with your hands until the flour gets lumpy, add one egg yolk and quickly mix the dough with your hands until it’s smooth
(alternatively, put all the ingredients in a blender and blend until the dough forms a smooth ball, I don’t have a proper blender and I prefer to do it by hand)
refrigerate for at least two hours

mix the remaining egg yolk with a teaspoon of water
roll the cold dough on a floured surface to 3 mm (1/8”) thickness and cut rectangles with a sharp knife (mine were 5x8 cm – 2x3,5”)
place a teaspoon of the jam in the middle of a dough rectangle, brush the edges (about 1 cm – 1/2") with egg yolk and put another rectangle on the top
press the edges of the two rectangles with a fork to make sure they will keep together, prick a few times with a fork on the top
repeat until the dough is all used up (you can take the leftover dough and form a ball of it, roll it out and repeat the process until you run out)
bake in an oven preheated to 200C for 12-15 minutes

let them cool down for ten minutes before carefully removing them from the baking tray
glaze when they’re completely cool, sprinkle immediately and let the glaze dry a bit before eating