Dana Commandatore is a mom, advertising executive, and autism advocate. Baking and cleaning is how she relaxes and balances her busy schedule. Since cleaning only makes her happy she likes to bake and share it with her family, neighbors, friends, and co-workers.
Homemade Cherry & Orange and Cinnamon Pop Tarts. I can’t think of a better way to start my day.
- 2 cups plus all purpose flour
- 1 teaspoon coarse kosher salt
- 1 teaspoon sugar
- 1 cup chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons ice water
- 1/4 cup brown sugar
- 1 teaspoons ground cinnamon
- 2 teaspoons all-purpose flour
- 1 large egg, to brush on pastry before filling
- ½ cup cherry jam
- ½ cup orange marmalade
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 tablespoons milk
To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.
To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
To make the dough: Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles.
Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons of filling in row down center of each rectangle. Top with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack.
To make icing: Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).
When cool, spread on icing.
I worked with this recipe.