Here is an easy weekend baking project you can do with the kids. Home made pop tarts, without the additives or corn syrup of mass produced version. Fresh fruit inside and pastry that is buttery and flaky rather than just crumbly. Oh and did you notice the hot pink glossy icing and drizzle of dark chocolate? An upgrade from the childhood breakfast treat.
First up – make some compote – we used berries but you could go for raspberry and vanilla, apple and cinnamon. Choices, choices!
Roll out some shortcrust pastry, fill and seal the pastry pockets.
Then an egg wash, bake, cool, glaze and they are ready to eat. Simple really!
Here is what you will need:
- 125g (1 cup) Sliced Strawberries
- 75g (1/2 cup) Blueberries
- 75g (1/2 cup) Raspberries
- 2 tablespoons sugar
- 500g (1lb 2oz) Shortcrust pastry
- 1 medium sized Egg, beaten
- 65g (1/2 cup) Icing (Confectioners) Sugar
- 1 to 2 teaspoons whole milk
- 1 drop pink food colouring gel.
- Half teaspoon Vanilla extract or powder
- 30g Dark Chocolate
- Put the fruit in a medium saucepan and add the sugar, heat till you have a compote and reduce till thick (about 20 minutes). Allow to cool completely.
- Preheat oven to 170DegC (330DegF).
- On a well floured work surface, roll the pastry out to a 5mm thickness and cut rectangles of pastry.
- Working 2 rectangles of pastry at a time, brush the edges of each rectangle with water, place a tablespoon of compote over one rectangle and place the remaining rectangle over the top, gently sealing the corners and working round to press and seal the pastries shut.
- Brush the pastry surfaces with beaten egg and bake for 20 minutes or until they are golden brown.
- Allow to cool on the baking tray then transfer to a wire rack.
- Mix the icing sugar with vanilla and a little milk - you want a thick paste so it can spread.
- Once you have the right consistency, add a drop of food colour.
- Spread the icing over the cooled pastries.
- Melt the chocolate in a bowl in the microwave, stirring every 10 seconds to distribute the heat and prevent burning.
- When the chocolate is fully melted, use a teaspoon or piping bag and nozzle to drizzle chocolate over the icing.