September 17, 2015
Who needs store-bought toaster pastries when you can make these gluten-free, cherry Pop-Tarts at home?
Yield: 6 poptarts
Active Time: 30 minutes
Total Time: 1 hour and 15 minutes
3 1/3 cups gluten-free all-purpose flour
1/2 teaspoon salt
Generous 1 cup cold unsalted butter
1 egg yolk
About 1 cup cold water
1 cup cherry jam or preserves
1 egg, beaten
Using a food processor, process flour, salt, and butter for 5 to 8 seconds, so some pieces of butter are left, then transfer mixture to a large bowl.
Make a well in the middle of the flour mixture and add egg yolk and a scant half cup of water (less on a hot day, more on a cold day). Stir quickly with a fork to start bringing the dry and wet ingredients together, adding more water if needed.
When the fork can’t do any more, gather up the dry parts of the dough with hands as quickly as possible and press into dough. Make sure you don’t have a sticky mess or a dry mound.
Wrap the dough in plastic and chill in fridge for at least 30 minutes or up to 8 hours.
When ready to make tarts, preheat oven to 350 degrees and line baking sheet with parchment paper.
Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Cut out dough into 12 evenly sized rectangles.
Place 2 tablespoons of jam in the center of 6 pieces of dough.
Place another slice of dough on top of each tart, and use fork to crimp edges. Brush tarts with egg wash and prick center of tarts with knife to create air vents.
Bake in oven 15 to 20 minutes until golden. Let cool slightly before removing from pan.
Photo credit: Paul Delmont
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