Pop Tarts

Pop Tarts

Ingredients for Pastry

• All-purpose flour 2 cups
• Caster sugar 1 tbsp
• Salt 1 tsp
• Unsalted butter, cubed 1 cup
• Egg 1 large
• Milk 2 tbsp
• Egg (to brush on pastry) 1 additional

Ingredients for Cinnamon Filling

• Brown sugar 1/2 cup
• Ground cinnamon 1 ½ teaspoons
• Flour 4 teaspoons
• Egg 1
• Jam 3/4 cup

Method

• 1 tablespoon corn flour, mixed with 1 tablespoon cold water Alternate fillings: chocolate chips or Nutella - pesto, cheese, ground nuts or olives and top with poppy seeds and sesame seeds To make cinnamon filling: Whisk together the sugar, cinnamon, and flour. 
• To make jam filling: Mix the jam with the corn flour water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
• To Make the dough, whisk together the flour, sugar, and salt. Work in the butter with your food processor until crumbly and the mixture holds together. Transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing well and then knead on a lightly floured surface. Divide the dough in half, roll each half into a smooth rectangle. To assemble the tarts, roll out dough and beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. 
• Place a heaping tablespoon of filling into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
• Gently place the tarts on a lightly greased baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, and the tarts are flat for the toaster. Refrigerate the tarts for 30 minutes. Remove the tarts from the fridge, and bake them for 20 to 25 minutes at 180 degrees C, until they’re a light golden brown. Cool in pan on rack.Freeze them unbaked between layers of greaseproof paper.