I can remember, as a kid, loving the taste of a fresh-from-the-toaster pop-tart. It always seemed like the perfect on-the-go bite for breakfast. Back then, there were only the simple flavors like blueberry, strawberry, cherry, and cinnamon sugar.
Now, there are so many flavors to choose from. Each as sugary and processed as the next. So, that got me thinking . . . why not try my hand at one. Obviously, nothing as over-the-top as 'frudge sunday'. Something healthy (well, healthier) and less sweet. Something not processed or artificial. Back to the basics you could say.
So we came up with our own recipe. The result . . . A flaky, soft pastry crust stuffed with a homemade blueberry-peach filling and just a hint of cinnamon. The glaze on top gives it that extra sweet kick, to create a fruity explosion that dances with flavor on your tongue.
. . . mouth-watering.
The best part is that our pastry dough recipe makes enough dough to yield 14 to 16 of these delicious tarts. (Maybe more depending on how much dough you have left).
1 1/2 cup blueberries
1 1/2 cup chopped peaches
1/2 cup white sugar
1/4 cup of water
4 tbs. corn syrup
1 egg (filling) + 1 egg (wash)
2 tbs. lemon juice
1/2 tsp. vanilla extract
1/2 tsp cinnamon
** Be sure to make the pastry dough ahead of time so it can set. When there is too much going on at once, it can get a bit over-whelming. Our pastry dough:: Basic Pastry Dough Recipe.
Combine the white sugar, corn syrup, cinnamon, lemon juice, blueberries and peaches. Toss until evenly coated.
Tip: For the easiest removal of the skin from the peach, you can blanch them for one minute and then drop them in an ice bath. That skin'll peel right off!
Pour mixture into sauce pan, add water and stir.
Cook down mixture on medium heat for 15-20 minutes. (Should be the consistency of thin syrup).
Side note: The filling needs to be stirred every couple of minutes to prevent burning.
With a slotted spoon, scoop out the large chunks of fruit and set aside in a bowl.
Reduce heat to medium-low and cook remaining mixture down for 8-10 more minutes.
Add chunks of fruit back to your saucepan and stir for one minute.
Remove from heat and let stand for 10 minutes.
Pour the filling in a bowl and place in an ice bath until cooled.
(I let my filling set in the frig for an hour or so...if you have the time. If not, this works just as good.)
Remember: Make the dough and allow it to set in your frig for one hour before using.
Constructing your pastry
Retrieving from frig, fold dough into itself several times to warm and loosen. Separate your first section of dough into two pieces. Roll one into a ball and set aside. Lightly flour a clean, flat surface and begin to roll out your dough.
Roll out dough to about 1/8 " thickness. Be sure to stop several times through the roll-out process to keep your surface and the top of the dough lightly floured. The flour prevents the dough from sticking and tearing.
Cut your dough to a width of about 3 inches. The height should be the size of an bakery/icing spatula. (3in. x 6in.)
Brush a simple egg wash over both the squares . . .
. . . and place 1 to 2 tablespoons of filling in the middle.
Place empty square of dough on-top filling, egg wash-side down. Crimp edges with fork to seal pastry. Brush top with egg wash and place on a pan lined with parchment paper. Be sure to handle the dough gently so that it doesn't tear.
When you run out of dough, roll your excess up into a ball and roll back out onto flat service and repeat steps above. You should be able to get 2 extra roll-outs before the dough becomes too stiff. When this happens, discard remaining dough, pull your second section out from the frig and begin the filling process once more.
Bake at 375 degrees for 15 minutes or until edges brown.
While they're warm,
I like to spread a
glaze made of
powdered sugar and
a-little milk. Top
with sprinkles right
after applying glaze.
The sprinkles are optional but, I like the texture and cRuNcH that they add to the tart.
Allow 10 minutes to cool. Then, devour!
Storage: Store tarts in container that will allow the crust to breathe or loosely wrap in wax paper. An airtight container will cause your tarts to get soggy.