Thursday, May 6, 2010

Strawberry Poptarts



Pastry Dough:
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pats
1 large egg
2 tablespoons milk

Strawberry Filling:
2 cups strawberries, diced
2 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon vanilla

1 additional egg to brush on pastry

Strawberry Frosting (optional):
1/3 cup strawberry filling
1 tablespoon softened butter
1 cup powdered sugar

Whisk together flour, sugar, and salt. Work in the butter with your fingers, pastry blender, or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it.


If you've used a food processor, transfer the mixture to a large bowl. In a separate bowl, whisk together egg and milk and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary. Divide dough in half, wrap in plastic, and refrigerate while you make the filling.


To make the filling, combine strawberries, cornstarch, sugar, and vanilla in medium saucepan. Cook on medium heat for 5 minutes, stirring often. Give it a taste and add another tablespoon of sugar, if needed. Remove from heat and mash with a fork or potato masher. Let cool completely.


Remove the dough from the refrigerator. If it's been in the fridge a while and is really firm, let is sit on the counter for a few minutes until it softens. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick and about 9"x12". Repeat with the second piece of dough. Cut each piece of dough into thirds, forming nine 3'x4" rectangles.


Place the rectangles you will use for your bases on a lightly greased or parchment-lined baking sheet. Beat the additional egg and brush it over the entire surface of the base rectangles. I skipped this step and wish I hadn't. Here's why:

BUSTED!!

Place a heaping tablespoon of filling into the center of each of your bases, leaving about a 1/2-inch border.


Place another rectangle on top of your base and use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press a fork around on all sides. Repeat with remaining tarts. Using a toothpick or a fork, prick the top (just the top!) of each tart a few times to create holes for steam to escape.

"I need to vent!"

Refrigerate the tarts for about 30 minutes while the oven preheats to 350 degrees F. Remove from the fridge and bake for 20 - 25 minutes, until lightly golden.


While they bake, prepare the strawberry frosting. In a small bowl combine ingredients for the frosting and mix well. I like mine just a little bit runny, but if you like it a little thicker, just add more powdered sugar.


When tarts are finished, cool in a pan or rack. After they have cooled, spread the frosting over the top.


Alternate Filling Options from Smitten Kitchen:

Cinnamon Filling:
1/2 cup brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all purpose flour

Jam Filling:
3/4 cup jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Other fillings: chocolate chips, nutella, chocolate and marshmallows, etc.


*Adapted from smitten kitchen.

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