Jo Notkin’s Fruit Pop Tarts Recipe

Instructions

1. 1

   To make the tart dough combine all dry ingredients in the bowl of a food processor and blend for 5 seconds. Add the cold butter and pulse until the butter is the size of peas. Add the water through the feed tube with the machine running until the dough comes together and starts to form a ball. If you’re doing this by hand, blend dry ingredients well with a whisk until all ingredients are combined then add the butter and, using your fingers, blend the butter pieces into the flour mixture until it resembles coarse crumbs. Add the water until it starts to form a dough. Place the dough on a lightly floured counter or board and press into a rectangle. Wrap tightly in plastic and place in the fridge for 1 hour.

2. 2

   For the Filling: While the dough is chilling, chop the fruit. Mix some fruits with a bit of sugar, some fruit, such as bananas, might need no sugar. Add 1 tsp cornstarch to any juicy fruits like berries to help thicken the juices as it bakes. Fruit is best when chopped into about ½ inch pieces. If using jam you’ll need about 2 tbsp per tart.

3. 3

   Preheat the oven to 400 F and line 1 large baking sheet with parchment.

4. 4

   Remove the dough from the fridge and lightly flour the counter or cutting board using as little flour as possible. Roll the dough to about ⅛ inch thick, keeping the dough in a rectangular shape as much as possible. Cut away the ragged edges and save. Cut the dough into 8 rectangles about 5 inches by 3 inches. If you can’t get 8 rectangles just assemble the scraps and re-roll gently to create one or two more pieces. Evenly distribute the chopped fruits on 4 of the rectangles, making sure you leave about ¼ inch space in from the edges. One filled rectangle at a time, dab some water just around the edges of the dough, about ⅛ inch in, so that the layers seal well together and no juices leak out, and place another rectangle of dough on top. Press gently but firmly all around the edges before using the tines of a fork to seal the edges by crimping lightly to create a patterned edge and make sure all the edges are very well sealed- If you’re not sure, press gently over the fork marks again with your fingers before baking. Carefully transfer all 4 tarts to the line baking sheet using a spatula and bake for 10-15 minutes until the dough is set and firm to the touch. Some juices may leak out but ideally none will. Remove the tarts from the oven and cool completely.

5. 5

   To make the icing, place the icing sugar and water in a small bowl and stir well. Once the tarts are completely cooled, scoop one heaping tablespoon of icing lengthwise along each tart and using a spoon or knife, coat the entire top of the tart. If desired, finely chop some chocolate or use sprinkles and sprinkle evenly over the 4 tarts. Let the frosting set for about 1 hour.

6. 6

   Store in an airtight container for up to 5 days but trust me they won’t last that long! Makes 4 tarts