Berry Tarts

Dare I say that these berry tarts are a better version of the beloved Poptarts? Maybe so!

These tarts are super customizable, super easy to make, and my kids loved them!

And, I mean, they’re ADORABLE, too!

*change jam and food coloring or add lemon curd, Nutella, or marshmallow fluff to change things up!*

Ingredients

• 3 cups of all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup (2 sticks) salted butter, cold and cut into cubes
• 2 large eggs
• 1 tablespoon white vinegar
• 5-8 tablespoons ice cold water
• 1 cup + 2 tablespoons mixed berry jam
• 1-1/4 cups powdered sugar, sifted
• 2 tablespoons whole milk
• 4 drops purple food coloring
• rainbow sprinkles

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and use a pastry blender to work the butter into the flour mixture until it resembles coarse crumbles.
2. Lightly beat one of the eggs and add to the mixture. Add the white vinegar and 5 tablespoons of ice water. Stir until dough just starts to come together, adding up to 3 more tablespoons of ice water if the mixture is too crumbly.
3. Form dough into a disc and wrap tightly in a plastic wrap. Chill for 1 hour.
4. Preheat the oven to 400ºF. Dive the dough in half and roll one portion into a large rectangle, about 12×16 inches. The dough should be very thin.
5. Using a pizza cutter or knife, cut off the rough edges then cut into 8 equal-sized rectangles.
6. Place about 1-1/2 tablespoons of the jam onto the center of 4 of the rectangles.
7. Whisk the remaining egg with 1 tablespoon of water and brush it around the edges of the 4 rectangles. Place the remaining rectangles over the jam, pressing the edges together, and gently forcing out any large air pockets. Crimp the edges with a fork to seal. Repeat the process with the remaining ingredients.
8. Place the prepared pastries on a parchment-lined baking sheet pan and pierce them with a fork to vent.
9. Bake for 16-18 minutes until golden and slightly brown around the edges. Let cool completely.
10. Make the glaze by combining 2 tablespoons of the jam, powdered sugar, whole milk, and food coloring. Whisk to combine.
11. Spoon the glaze over the pastries, add the sprinkles, and let glaze set completely.
12. Pack the tarts in an airtight container and store at room-temperature, if there are any left, that is.

Berry Tarts

In a large bowl, whisk together some flour, sugar, and salt. Add in some cold butter that has been cubed. Using a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs.

Lightly beat an egg in a separate bowl.

Add the egg to the flour mixture and add in a little bit of white vinegar. Then add in some ice water.

Stir until dough just starts to come together, adding some more water if the mixture is too crumbly.

Form the dough into a disc and wrap tightly in plastic wrap and chill for at least 1 hour.

Preheat oven to 400ºF.

Divide the dough in half and roll one portion into a large rectangle about 12×16. The dough should be very thin.

Using a pizza cutter or knife, cut off the rough edges, and then cut into eight equal-sized (ish) rectangles.

Place some of the berry jam onto the center of 4 of the rectangles.

Whisk the remaining egg with 1 tablespoon water and brush it around the edges of the 4 rectangles.

Place the remaining rectangles over the jam, pressing the edges together, and gently forcing out any large air pockets.

Press the edges together with a fork to seal. Repeat with the rest of the dough.

Place them on a parchment-lined sheet pan and pierce them with a fork to vent.

Bake for 16-18 minutes until golden and slightly brown around the edges. Let cool completely.

Make the glaze by stirring together some jam, powdered sugar, milk, and food coloring of your choice.

Spoon the glaze over the cooled pastries.

Add some sprinkles over the top.

And then let the glaze set completely.

Then devour!