Post by wilderness on Sept 10, 2023 6:10:03 GMT -5
Strawberry Pop Tarts-Tammy
1 1/3 c. all purpose flour, plus more for rolling out dough
1/4 c. cornstarch
1 1/2 c. powdered sugar
pinch of sea salt
1/8 t. baking soda
1/4 t. baking powder
4 T. cold unsalted butter, cut into 8 pieces
1/4 c. plus 2 T. heavy cream
1/4 c. strawberry jam
1/4 -1/2 t. almond extract
rainbow sprinkles
Preheat oven to 375*.Line an 11 x 17 inch baking pan with parchment paper.
Combine flour, cornstarch, half of powdered sugar, salt, baking soda, and baking powder in a food processor. Pulse to blend. Add the butter, pulse 4-5 times, until it forms a sandy looking mixture with some pebble size pieces. Pour in the cream. Pulse a few times, then process 30-60 seconds, until the dough comes together in a rough ball.
Place the dough on a lightly floured counter or cutting board. Gently knead a few times until it comes together in a smooth ball. Roll the dough out to 1/16 inch thickness, you should have an 11 by 22 rectangle. Trim any rough edges with a knife (or a pizza cutter). Cut the dough into 12 even size rectangles-about 4 1/2 x 2 3/4 inches each.
Place 6 rectangles on prepared pan. Spread 2 teaspoons jam onto center, spread it out, leaving a 1/2 inch border. Cover each one with remaining rectangles of dough. Use a fork to crimp edges.
Bake 15 - 17 minutes, until crisp and golden around the edges. Transfer to a wire rack to cool completely.
Ina medium bowl, combine the remaining 1 c. powdered sugar with 4-6 teaspoons water and almond extract. Whisk until smooth. Drizzle over the cooled tarts, or spread with an offset spatula. Decorate with sprinkles.
1 1/3 c. all purpose flour, plus more for rolling out dough
1/4 c. cornstarch
1 1/2 c. powdered sugar
pinch of sea salt
1/8 t. baking soda
1/4 t. baking powder
4 T. cold unsalted butter, cut into 8 pieces
1/4 c. plus 2 T. heavy cream
1/4 c. strawberry jam
1/4 -1/2 t. almond extract
rainbow sprinkles
Preheat oven to 375*.Line an 11 x 17 inch baking pan with parchment paper.
Combine flour, cornstarch, half of powdered sugar, salt, baking soda, and baking powder in a food processor. Pulse to blend. Add the butter, pulse 4-5 times, until it forms a sandy looking mixture with some pebble size pieces. Pour in the cream. Pulse a few times, then process 30-60 seconds, until the dough comes together in a rough ball.
Place the dough on a lightly floured counter or cutting board. Gently knead a few times until it comes together in a smooth ball. Roll the dough out to 1/16 inch thickness, you should have an 11 by 22 rectangle. Trim any rough edges with a knife (or a pizza cutter). Cut the dough into 12 even size rectangles-about 4 1/2 x 2 3/4 inches each.
Place 6 rectangles on prepared pan. Spread 2 teaspoons jam onto center, spread it out, leaving a 1/2 inch border. Cover each one with remaining rectangles of dough. Use a fork to crimp edges.
Bake 15 - 17 minutes, until crisp and golden around the edges. Transfer to a wire rack to cool completely.
Ina medium bowl, combine the remaining 1 c. powdered sugar with 4-6 teaspoons water and almond extract. Whisk until smooth. Drizzle over the cooled tarts, or spread with an offset spatula. Decorate with sprinkles.
