Blueberry-Peach Filled (Pop) Tart

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).



Blueberry-Peach filling:
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.)

The filling will be good in the frig for at least a week.  This means you can prepare both the dough and filling ahead of time to make constructing the pastry a quicker process.


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.

A Simple Pastry Dough Recipe

This recipe is for a very basic pastry dough.  Nothing too fancy.

Super simple.

The best part is that you can refrigerate this dough for several days after it's been made.  So this way, you have dough left over to bake something completely new in the following days.  (You can stuff it with filling, jam, cinnamon-sugar mixture, fresh fruit marinated in sugar and so much more...)

               Ingriedients:

                  2 cups flour

                  1/2 tsp. salt

                  2/3 cup butter (chopped and chilled)

                  5 tbs. ice water

                  1/8 cup white sugar

                  1/8 cup light brown sugar

*You will need a food possessor for this recipe.







First, begin by whisking the flour, salt and sugar until fully mixed.

Pour flour mixture into food possessor.

Feed your chilled and chopped butter into the possessor, pulsing with each cut of butter added.

Pulse until batter clumps up, roughly to the size of peas.

Stir in water until well combined.

Divide your dough into 2 sections.  

Shape each section into rectangles about the size of your hand.

Cover dough tightly with plastic wrap and place in frig for one hour.

It's that easy!  And you have an extra one in the frig for later in the week.  Sometimes working with dough can require a bit of elbow grease so be sure your up for it.

When you are ready to make your pastry, flour a flat service.  Remove one section from the frig.  Fold rectangle into itself to warm dough a bit.  Separate into two smaller sections.  Place one aside and begin to roll out your other section.  

Be sure to keep the top and bottom floured to avoid tearing your dough.  Do not over-flour as it can dry out your dough.

Good luck and let us know what you create. 

If you want to try a homemade filling, try our Blueberry-Peach Filled Tarts.

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Quick Pastry Ideas:

• Roll out to about 1/8 inch thick.  Cut desired piece. Wipe with egg wash. Place a small  scoop of your favorite filling  onto your cut out square. Fold top over filling and meet with the bottom.  Brush with egg-wash.  

         Crimp ends with fork to seal pastry.  Bake at 375 for 10-12 minutes.

*Be sure not to go crazy with your scoop or it will break the seal and ozz out of your pastry.  (Although, sometimes...that's the best part!)

• For an alternative to using filling, you can use your favorite jam.  (Jam creates more of a pop-tart filling texture). Whatever desired cut you chose, double it.  Spread egg-wash over both.  

          Scoop 1 to 2 tbs jam in middle.  Place other piece on top of filling, egg-wash side down. 

          Crimp ends with fork to seal pastry.  Spread egg wash on top.   Bake at 375 for 13 minutes. 

Done.

YUM!!

White Chocolate Cranberry Sugar Cookies

It's difficult to allow words to describe this cookie, but i'll try...

That first bite from a fresh-from-the-oven white chocolate cranberry sugar cookie is like a sweet, fall explosion in your mouth.  Seriously, you've got to try it.

 
           The salty-sweetness of the white chocolate chips . . .




           . . . the burst of dried cranberry . . .




           . . . the soft, gooie center . . .

 
           . . . we're talking serious yumminess here !!

Ingredients:

2/3 cup butter

2/3 cup shortening

1 /1/2 cup white sugar

2 eggs

1 tsp. almond extract

2 1/2 cup all-purpose flour

2 tsp. baking powder

1 tsp. salt

1 cup white chocolate chips

1 cup dried cranberries

In a large mixing bowl, cream together softened butter, sugar and shortening.

Combine dry ingredients (flour, baking powder and salt) in small bowl and set aside.

Stir in eggs one at a time.  Add almond extract.

Slowly stir in dry ingredients until all combined.

Stir in dried cranberries until evenly mixed.  Add white chocolate chips and evenly mix.

Roll dough into 2 to 3 inch balls, depending on the size you want.

Flatten the cookie half-way (about an inch thickness) . . .

. . . and place in pan.  Store in your refrigerator for 30 minutes.

Preheat oven to 350 degrees.  Bake cookies on unprepared baking sheet for 10 minutes.  

*These cookies will be VERY soft when they first come out.  Allow them to set for a moment before transferring them to a rack for cooling.

. . . ENJOY!!

* Yields approximately 1 1/2 dozen.

The Best Chocolate Chip Cookies

When my wife and I started discussing what the first blog entry should be, we realized that the answer was really a no-brainier...chocolate chips cookies.  Not just any chocolate chip cookies, but the BEST chocolate chip cookies!

Every time we make these, they seem to spontaneously (and rather quickly) disappear into the mouths of anyone within smelling distance.  They're so good that we used them as our display picture so it is only natural that it's the first recipe that we share with you guys.  

The secret??  Half white sugar and half dark brown sugar.

Btw...an easy, and scrumptious alteration to this recipe is to replace the semi-sweet chocolate chips with m&m's.  We used mini's so-as not to weigh down the batter.

Ingredients:

2 sticks of butter

2 eggs

2 1/4 cups all-purpose flour

2 cups semi-sweet chocolate chips

3/4 cup white sugar

3/4 cup of dark brown sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla extract

We recommend that you allow the butter to become room temperature (about 20-30 minutes) before proceeding with the recipe.  This allows for even mixing and smoother batter.

Combine flour, baking soda and salt in a small bowl and set aside.

In a large bowl cream together softened butter, both sugars and vanilla extract.  Add eggs one at a time, beating until well combined.

Slowly blend in flour mixture until fully combined.

Stir in chocolate chips and place bowl in refrigerator for 20 minutes.  (This helps the dough to set and allows for a more unified cookie.)  While your batter is in the frig, preheat your oven to 375 degrees.

Scoop a heaping spoonful of batter, roll into a loose ball and place on cookie sheet lined with wax paper. 

Bake cookies for 9-11 minutes.  We prefer our cookies slightly under-cooked.

Simple and delicious.  Enjoy!

*Yields approximately 2 dozen.