Pop Pastries – Heidi's Raspberry Farm

Pop Pastries

By March 1, 2022 March 3rd, 2022 No Comments


Pie dough

Either buy your favorite freezer dough at the store or make as follows

  • 2c +2TBS flour
  • 1 tsp salt 
  • 1 TBS sugar 
  • 8 oz. Butter diced into cubes and chilled in freezer 
  • 6 to 8 TBS ice water 
  • 1 jar of Heidi’s Strawberry Jam 


  • 1/2 c powdered sugar 
  • 2 to 4 TBS cream
  • Splash of vanilla extract 


  • Combine dry ingredients in food processor 
  • Add chilled butter and pulse until butter is in pea sized chunks. Do not over mix
  • Add 6 Tbs ice water and quickly pulse to combine. Adjust with additional water as needed. Dough should just come together and have small pieces of butter visible. Divide dough into 2 flattened disks, wrap in plastic wrap and chill in the fridge for a minimum 1 hour.
  • This can be done the day before.
  • Dust counter with flour
  • Roll dough sheets out into rectangles ( x) and cut to shape
  • Each half will make 6 large rectangles for 6 tarts total
  •  Place about 3 spoonfuls of Heidi’s Strawberry Jam in the center of each rectangle keeping the edges clean. 
  • Place another dough on top and begin to seal the edges very well. If the dough is dry, a little water will help.
  • After sealing use a fork to press all edges to seal and poke a few holes on the top to allow steam and trapped air to escape.
  • Chill in the refrigerator for an hour or overnight.
  • Place on parchment lined baking sheet 
  • Egg wash top of tarts and place in preheated oven
  • Bake at 375 to 400 ° for 20 to 25 minutes until golden brown. While baking, make icing, drizzle over warm pastries and allow to cool 10 minutes before serving.