Raspberry Pop Tarts

I’m sure you all remember having these as a kid, I certainly do! It never occurred to me that I could make my own though, just imagine the possibilities! You could pick any flavour jam or preserve you like and stuff these babies with it. YES PLEASE!

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Raspberry Pop Tarts

Here is what you will need to make 10 – 12 tarts.

Ingredients

310g Plain Flour
1/4 tsp Salt
2 tbsp Golden Caster Sugar
220g Unsalted Butter, cold
80ml Cold Water
300g Raspberry Jam *
80g Icing Sugar
3 – 4 tbsp Double Cream
1/2 tsp Vanilla Extract
Rainbow Sprinkles, optional

* You can use whatever flavour jam you like, you don’t have to use raspberry.

Essential Equipment

Food Processor (not essential but very helpful!)

Instructions

To make the pastry, put the flour, salt and caster sugar into a food processor and pulse to mix briefly.

Cube the cold butter and add to the processor. Pulse until evenly blended and looks like fine breadcrumbs. You could of course do this using a large bowl and rubbing the mixture in-between your forefingers and thumbs but it will take a little longer.

Add in the water and blitz again until it just starts to clump together.

Tip the dough out onto some cling film, flatten into a disc, wrap up and place in the fridge to rest for a minimum of 30 minutes.

Meanwhile, preheat your oven to 200°C/Fan 190°C and either lightly grease a large baking tray or line with a silicone baking mat.

Once the dough has rested, roll out to a 1/2cm (1/4″) thickness and cut rectangles about 8 x 5cm big. (3 x 2″) Try and end up with an even number as you need 2 per tart.

Now you are ready to assemble!

Spoon 1 tbsp of jam into the centre of half the rectangles. Then, using your finger, lightly dampen round the edges with cold water. Press the remaining rectangles on top and press firmly with the prongs of a fork to secure. Be careful not to squish out any jam.

Finally, cut a little slit in the tops of each one to allow air to escape/prevent explosions during cooking, and place them onto your prepared baking sheet.

Bake in the preheated oven for 12 – 15 minutes until the edges are just golden. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely before decorating.

To make the icing, place the icing sugar into a bowl and add the vanilla extract and 3 tbsp of the cream. Mix together until smooth, if it’s too thick, just add a little more of the cream at a time until you get the consistency you want. It should be easily spreadable.

Divide the icing between the tarts and spread out over the tops using the back of a spoon or a knife. If you like, scatter over some sprinkles for decoration.

Store these in a metal container at room temperature. (They may get a little soggy in a plastic container.) These will keep for 4 – 5 days.

Ok, so these are WAY better than the tasteless cardboard versions we used to love as kids! They have real flavour, with a soft buttery pastry, plenty of filling and a smooth creamy icing.

You could have them for breakfast to kick start your day, for your elevenses to keep hunger at bay or even as a treat after your dinner. Whatever the case, you’re sure to want to fit one into your day!