If you want to try your hand at creating a personal version of a Pop-Tart, check out the story in today’s LENS. Here are some recipes to get you started.
Sour Cherry “Toaster” Tarts
• 2 cups flour
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon kosher salt
• 10 tablespoons unsalted butter, cut in chunks
• 1/3 cup plus 2 tablespoons whole milk
• 3/4 cup sour cherry jam
• 2 teaspoons cornstarch mixed with 1 teaspoon cold water
• 1 large egg beaten with
• 1 teaspoon warm water
• 1 cup confectioners’ sugar, sifted
• 2 teaspoons whole milk
• 2 teaspoons corn syrup
• 1/2 teaspoon vanilla extract
• Sprinkles (optional)
For dough: In a food processor, combine flour, sugar and salt. Add butter and process until it looks like coarse crumbs. Add yolk and milk; process until dough just comes together. Dump dough onto 2 large sheets of overlapping plastic wrap. Press into a disk, wrap and chill 30 minutes or overnight.
In a saucepan, cook jam and cornstarch mixture over medium heat, stirring, until slightly thickened and bubbly.
Line two baking sheets with parchment. On a lightly floured surface, divide dough in half; form into rectangles. Roll one out to 16 by 9 inches. Using a ruler and pizza cutter, cut dough into 12 3-by-4-inch rectangles. Set on a baking sheet and chill while you repeat with remaining dough.
Lightly brush half the rectangles with beaten egg. Dollop a tablespoon of cooled filling into the center of each. Spread it, leaving a 1/2-inch border. Top with a plain dough rectangle, pressing edges together with your fingertips. Don’t let the filling ooze out. Crimp edges with a fork. Put six tarts on each baking sheet, and prick the centers all over with the fork. Refrigerate.
Preheat oven to 375 degrees. Bake tarts, rotating halfway through, until golden brown, 15 to 18 minutes. Let cool on a wire rack.
Whisk glaze ingredients until smooth. Spread on the tarts and decorate with sprinkles, if you’d like.
Makes 12 servings.
Source: Kim Laidlaw, “Williams- Sonoma Home Baked Comfort”
Savory Pumpkin Pop-Tart
For pastry dough:
• 8 1/2 ounces flour, sifted
• 1 tablespoon plus 2 teaspoons sugar
• 1 teaspoon salt
• 8 ounces cold butter, cut in cubes
• 2 egg yolks
• 1/4 cup milk
For pumpkin filling:
• 1/2 pound Fairytale or Cinderella pumpkin
• 2 ounces butter
• 1 tablespoon brown sugar
• Pinch nutmeg
• Salt, pepper to taste
• 2 ounces pecans, coarsely chopped
• 1/2 tablespoon chopped sage
• 1 tablespoon mascarpone cheese, optional
For egg wash:
• 1 egg beaten with 1 tablespoon water
Combine flour, sugar and salt in an electric mixer. Add butter to the dry ingredients. Using the paddle attachment, carefully knead dough until butter is the size of marbles. Mix yolks and milk; add to flour mixture and mix until dough barely comes together. It should look shaggy.
Transfer dough to work surface and with your hands, press dough until it just comes together. There should be visible streaks of butter throughout. Form into a disk and chill for four hours.
Dice pumpkin into 1/2-inch pieces. In a heavy saute pan, heat the butter until it starts to brown slightly. Add pumpkin, brown sugar, nutmeg, salt and pepper. Saute until nicely browned and tender.
Add chopped pecans and sage. Transfer to a bowl and cool completely. Mix in mascarpone.
Preheat oven to 350 degrees. Divide dough in half and roll out 1/8 inch thick. Cut into 3-by-4-inch rectangles. Repeat with other half.
Lay half the pastry rectangles on a parchment-lined baking sheet. Place a dollop of filling in the center of each, leaving enough space to crimp the sides. Brush the edges with egg wash; top with another pastry rectangle. Crimp edges with a fork and cut a small incision in the top to vent the steam. Bake for about 12 minutes or until golden brown.
Source: Sean Canavan, executive chef, Tender Greens