Raspberry Jam Filled Toaster Tarts – Heidi's Raspberry Farm

Raspberry Jam Filled Toaster Tarts

By May 9, 2019 September 11th, 2019 No Comments
This delightful recipe comes from one of our wonderful customers,Chelsea  (@chelsea_scharbach), who was gifted a jar of Heidi’s Raspberry Jam and used it to create this take on Tasty Toaster Tarts from King Arthur Flour. She recommends chilling the jam, as it makes it easier to fill the pastries. You can use your favorite flavor of Heidi’s, though we think Raspberry Lavender would be particularly delicious!  INGREDIENTS

Pastry dough2 C flour 1 Tbsp sugar1 tsp salt1 C unsalted butter, cubed 1 large egg2 Tbsp milkFilling10 oz Heidi’s raspberry jam, chilled (or your flavor of choice)1 egg, used to assemble and as a wash on top of pastriesIcing6 Tbsp powdered sugar2 Tbsp milk1/2 tsp vanilla extractsprinkles, if desiredDIRECTIONS

Follow King Arthur Flour’s directions for the pastry dough:

Whisk together dry ingredients in a large mixing bowl.  Cut sticks of butter lengthwise into fourths, rotate sticks 90-degrees and cut lengthwise into fourths again.  Then cut crosswise across sticks to cube and toss in bowl with dry ingredients.  Using a pastry cutter or your fingers, cut butter into flour until pea-sized lumps are formed.  Mix egg and milk together, add to dough, and work in until just combined.  Roll out immediately or wrap in plastic/wax paper and refrigerate for about 15-30 minutes.  
Roll out dough to about 12″ x 24″ onto floured work surface.  I use parchment paper under the dough.  Use pizza cutter or long, sharp knife to cut into approximately 3″ x 4″ rectangles (4 rows across x 6 rows down = 12″ x 24″).

 Place heaping tablespoon of chilled jam into center of 12 (half) of the rectangles.  You’ll need the others to cover the jam later.  Do not spread the jam–it will fill the tarts as they cook–and this will give you more room to work without spreading jam over the work surface.
Mix 1 egg.  Brush edges of rectangles with egg.  Cover rectangles with remaining dough and press gently around edges to seal.  Use tines of a fork to seal dough around edges of each pop tart.
Transfer pop tarts to parchment-lined baking sheet, and refrigerate for at least 30 minutes.  This step is important, as it keeps the dough from shrinking down or coming apart in the oven.
Preheat oven to 350-degrees F.  Remove chilled pop tarts from refrigerator and brush tops with remaining egg.  Bake 30-35 minutes until golden brown.
Mix together powdered sugar, milk, and vanilla extract until smooth.  This icing should be thick.  Add milk or sugar as needed to desired consistency.  After pop tarts are completely cooled, spoon a small amount onto center of pop tarts and immediately add sprinkles, if desired.
Store in refrigerator. Enjoy!

Photo courtesy of Chelsea Scharbach

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