Pop tarts jammit3/17/2023 ![]() Line two sheet pans with parchment paper and set aside. Now, you're ready to roll out and shape your handpies! (You can do this very quickly in the fridge!) It's fine to make the filling ahead of time, and refrigerate until you're ready to use it. ![]() Transfer the raspberry-rhubarb jam to a bowl and let cool to room temperature. You’ll know your jam is done when it thickly coats the back of a spatula, and when you run a finger across the jammy spatula, your finger leaves a clean trail. Reduce the heat to medium and continue to cook, stirring frequently, until the mixture starts to thicken, about 5 minutes. Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer. Whisk the add the sugar, lemon juice, and salt, stirring to combine. Meanwhile, make your jam, fresh fruit or cinnamon-brown sugar filling.įor jam or cinnamon-brown sugar, simply combine the ingredients in a small bowl combine the ingredients and set aside.įor the raspberry-rhubarb jam filling, place the fruit and rhubarb in a small saucepan. ![]() This is important because the round shape will help you to quickly roll out your pop tarts when you shape them (instead of needing to coax the mass of dough into a round!)) Wrap in plastic and refrigerate 30 minutes to 1 hour until very firm and cold (or up to three days in advance of when you want to make the pop tarts!) Turn out onto a lightly floured surface - gather dough into a ball being careful not to overwork or knead excessively knead a few times to be sure the dough comes together into a cohesive dough, then flatten and press into a round. (You can add a touch more water just a tablespoon at a time if your dough needs some help!) Drizzle the vinegar over flour mixture in the food processor pulse quickly, until dough begins to pull together into a cohesive ball. Mix 5 tablespoons ice water and vinegar in a small bowl to blend. In the bowl of a food processor or a bowl using a pastry blender, mix flours, salt, and sugar.Īdd butter and pulse until coarse meal forms.
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