Homemade Strawberry “Pop -Tarts”
These are positively addicting! Flaky pastry crust, strawberry preserves, and powdered sugar-definitely worth the effort. Sadly, this recipe only makes 8 of these tasty toaster treats but, if you have the ingredients out you can always make more batches. You’ll need them!
Strawberry “Pop- Tarts”
2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
1 teaspoon coarse kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
4 tablespoons ice water
approximately 12 tablespoons strawberry preserves
Whisk together the 2 cups plus 2 tablespoons flour, coarse salt and sugar in a large bowl. Add butter a few tablespoons at a time, using fingertips or the back of a fork, blend in butter until the mixture resembles coarse meal. Add ice water by the tablespoonful, tossing until moist clumps form. Gather dough into a ball, divide in half and shape the half into a disc. Wrap in plastic and chill at least 1 hour.
Line 2 large rimmed baking sheets with parchment, working with one disc at a time, roll out the dough onto a floured surface to about 13×11 inches. Trim to 12 x 1o inch rectangle, then cut into eight 5 x 3 inch rectangles.
Arrange 4 rectangles, spaced apart on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top reserves with second dough rectangle. Using fingertips, gently press all of the edges of each tart to seal; press all of the edges with tines of a fork to double-seal. Using a tooth pick , poke a few holes in the center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375 degrees. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out) Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature .