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Le Pop Tart // 

gluten-free toaster pastries 

· RECIPES

When I first started selling my baked goods throughout Austin over six years ago, this was the most popular item on the menu and I'm convinced it's because of the flakey pie crust. Others would say it's the lemon cardamom icing and still others that promise it's the combination of the two.

I'm preferring less sugar these days, so as much as I LOVE this icing, I like pop tarts with just the preserves in the middle to carry the pastry. The dough here is the same dough we used at the bakery to make our very popular holiday tarts and pies, so dog ear this recipe for this reason alone! It's a multifunctional short crust.

Ingredients // tart dough

1 bag (340g.) Pie & Pasta Blend

2 1/2 sticks (280g.) unsalted butter, diced

2 eggs

glutinous rice flour for dusting

mixing the dough //

1. In the stand mixer with the paddle attachment (or in a cuisinart with the blade attachment) combine the unsalted butter and the Pie & Pasta Blend, blending or pulsing until the mixture looks like damp cornmeal and there are no visibly large lumps of butter.

2. Add the eggs and mix on high until the dough folds in on itself and is sticking to the sides of the bowl and the paddle (or the blade and the cuisinart bowl).

3. Dust your very clean counter with glutinous rice flour. Turn the dough out onto the counter. Dust the top of the dough with glutinous rice flour.

4. Knead until the dough is very smooth; 5 turns at the most.

5. Wrap in plastic wrap and refrigerate overnight for the best results. The dough really needs this rest time so the guar gum can activate; this is when the elasticity in the dough begins to form.

The Next Day //

1. Remove the dough from the fridge.

2. Dust your counter again with glutinous rice flour and divide the dough in half.

3. Knead each dough round until smooth.

4. Using a rolling pin, roll the dough out until it is not more than 1/8-inch in thickness.

5. I like to use a rectangle cookie cutter that is 2.5" x 5" and cut out 12 rectangles.

6. Take the left over dough and knead it into the remaining dough.

7. Repeat the rolling out process until all of your dough has been used. You should have 24 rectangles. Place the rectangles on a 1/4" sheet tray and refrigerate until ready to use.

baking the pop tarts //

1. Preheat oven to 475F. Line two cookies sheets with parchment.

2. Grab a jar of your favorite preserves.

3. Remove the cut dough from the fridge.

4. Arrange 6 rectangles on each of the cookie sheets.

4. On one of the pieces of dough, spoon a half tablespoon dollop of preserves and drag slightly down the middle of the dough, being sure to leave a 1/2" border around the perimeter so you can seal the pop tarts. Repeat this until all of the pop tart bases on one tray are filled.

5. Next, dip another rectangle in lukewarm water and lay over the top of the dough with the preserves. Using your fingertips, press the perimeter of top layer into the bottom layer being careful not to press too hard.

6. Repeat until all of your pop tarts are formed.

7. Bake at 475F for 10 minutes, rotate and bake for 15 minutes more.

The pop tarts are done when they are golden brown, flakey and risen.

Ingredients // Cardamom Clove Icing

1 cup granulated sugar

1 cup water

4 cardamom pods

3 cloves

2 sticks (226g.) unsalted butter, diced

4 cups (500g.) powdered sugar

1/4 cup cardamom clove simple syrup

zest of one lemon

making the icing //

1. In a saucepan, pour the water over the sugar and heat on low for 15 minutes and the sugar has dissolved.

2. Reduce the heat to a simmer; add the whole cardamom pods with the cloves. Allow to steep for 15 minutes.

3. Remove from the heat and set aside.

4. In the stand mixer with your paddle attachment, cream the butter until very smooth.

5. Add the powdered sugar; mix on low so the sugar doesn't shoot out to the bowl. Add the simple syrup and lemon zest and mix on medium high until the icing is very smooth.

icing the pop tarts //

1. Using an offset spatula, load two tablespoons of icing on to the top of a baked pop tart.

2. Spread the icing over the top until very smooth, removing any excess icing as you make sure the edges are very clean and smooth.

3. Dip your fingers into a bowl of cold water. Run your fingers over the top of the icing until the surface of the pop tart is very smooth.

4. Garnish with a dehydrated raspberry (or whatever fruit, nut or seed reflects the flavor of the preserves you chose).

5. Serve!

 

Will keep in an airtight container for up to a week in the fridge. I don't recommend toasting these pop tarts because the icing will melt.

 

1. Using an offset spatula, load two tablespoons of icing on to the top of a baked pop tart.

2. Spread the icing over the top until very smooth, removing any excess icing as you make sure the edges are very clean and smooth.

3. Dip your fingers into a bowl of cold water. Run your fingers over the top of the icing until the surface of the pop tart is very smooth.

4. Garnish with a dehydrated raspberry (or whatever fruit, nut or seed reflects the flavor of the preserves you chose).

5. Serve!

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