~*~ BLUEBERRY BOURBON PECAN POPTARTS ~*~
SERVES: 8 POPTARTS ⎪ LEVEL: INTERMEDIATE
It’s officially the holiday season, and by holiday season I mean eating sinfully delicious food. These homemade PopTarts use Terrapin Ridge Farm’s Blueberry Bourbon Pecan Jam because who doesn’t want to start the day off with booze? Of course you can use any jam, and while store-bought pie crust will save you tons of time and effort, homemade will always, Always, ALWAYS taste better. And I know the sugar glaze is essential for PopTarts, but between you and me, I think they taste better without…which I guess makes then hand pies.
For the PopTarts:
12 oz flour
1/2 teaspoon salt
2 sticks butter, ice cold
7 tablespoons cold water, plus 1 tablespoon any kind of vinegar
1 egg plus 1 tablespoon milk for egg wash
blueberry bourbon pecan jam
For the Icing:
1 tablespoon blueberry bourbon pecan jam
1/4 cup powdered sugar
1/4 cup pecans
Robert Palmer–Sneakin’ Sally Through The Alley
1. MAKE THE CRUST (optional)
If using store-bought crust, skip to Step 2.
Cut the butter into 1/2 inch slices. Transfer to a plate and place in the freezer for 10-15 minutes. Add flour and salt in a large bowl or food processor. Add the cold butter and rub with your fingers or pulse processor until it resembles corse bread crumbs. Add half the water-vinegar mixture and combine. Add the rest of the liquids until the dough loosely comes together. Pour onto a lightly floured work surface and press together to form a disk. Wrap in plastic wrap and chill for at least 30 minutes.
2. CUT YOUR TARTS
Preheat your oven to 400F. Roll out your dough on a floured work surface to a 1/4-inch in thickness. Using a pizza cutter to cut into rectangles*. Roll out any scraps and cut out more rectangles. Brush each rectangle with egg wash. Prick the top row of rectangles a few times with a fork.
*TIP* If you want perfection, measure them with a ruler and cut 3in x 4in rectangles. I like my home baking to look rustic so I cut them by eye.
3. FILL & BAKE YOUR TARTS
Top the non-pricked square with jam. Start with 1 tablespoon, adding more to your hearts content. Just make sure the jam doesn’t touch the sides or the jam will seep out when baking. Place the pricked rectangles on top the jam ones. Press and seal all the sides with a fork*. Bake the tarts for 20-25 minutes until golden brown.
*PLAN AHEAD* At this point you can freeze the raw tarts and bake them as you need.
4. MAKE THE FROSTING
Meanwhile, mix together powdered sugar, 1 tablespoon water, and blueberry bourbon pecan jam in a small bowl until thick. You can always add more sugar or water to get the right consistency. Place peans on a baking sheet and toast in the oven for 3-5 minutes. Finely chop.
Let the Pop Tarts cool for at least 15 minutes. Spoon the sugar glaze on top of each tart. Then sprinkle with toasted pecans.
~*~ ORANGE CREAM CHEESE VARIATION ~*~
Mix together 8oz room temperature cream cheese with the zest from 1 orange. In Step 3, spread the rectangle with a layer of cream cheese, then a layer of jam.
~*~ GINGERBREAD VARIATION ~*~
In Step 1, whisk together flour and salt with 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and a pinch of nutmeg.
~*~ VEGAN VARIATION ~*~
Use a store-bought Vegan pie crust, or make your own using vegan butter like Earth Balance. For egg wash, mix together maple syrup and non-dairy milk.
~*~ GLUTEN FREE VARIATION ~*~
Substitute regular flour with gluten free flour.
Inspirations & Sources: