Berry Jam Pop Tarts
These little tarts are so pretty and fun- and tasty to boot! I think of them as a classed-up version of a classic grocery store pop tart, with a much flakier, buttery crust and a tart berry jam to balance out that sweet icing. These come together in under 40 minutes with only a handful of ingredients and they’re great for any occasion. This recipe makes four large tarts.
Ingredients
One sheet puff pastry, thawed
One egg, beaten, for egg-washing
2 cups frozen mixed berries
2 tablespoons lemon juice
2 tablespoons granulated sugar
1/2 cup confectioner’s sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Preheat your oven to 400F, line a baking sheet with parchment paper, and set aside.
Begin by making your berry jam. In a medium saucepan, combine the mixed berries, lemon juice, and granulated sugar. Set on the stove over medium heat with the lid on, stirring occasionally until the fruit begins to break down.
While the berries heat, use a large knife or bench scraper to cut your puff pastry into four equal pieces and place them on your parchment-lined baking sheet.
Poke each rectangle of pastry several times all over with a fork to keep it from puffing too much in the oven.
Lightly egg wash each pastry, then put the tray in the oven on the middle rack. Bake for 12-15 minutes or until golden.
Remove the pastries from the baking sheet and allow them to cool.
While the pastries cool, tend to your jam. The berries should have broken down quite a bit, lower the heat to medium-low and cook, stirring frequently, for 2-3 minutes more until the mixture is mostly liquid with some lumps.
Use an immersion blender to blitz the jam until uniform and smooth (alternatively, pour the mixture into a regular blender and then return to the pot. Cook another minute or two until there are large bubbles. Remove from the heat and allow it to cool to room temperature.
While the jam cools, make your icing by mixing together the confectioner’s sugar, vanilla, and milk in a small bowl until smooth. Pour into a piping bag and set aside.
Generously dollop the berry jam onto each pastry rectangle and smooth it out with the back of a spoon, leaving about a 1/2” border around the edge of the pastry.
Drizzle the icing generously over the top of each pastry, diagonally. These are best served the same day. Enjoy!
