I really like this recipe, it can be a little challenging but the end result is totally worth it. It is warm, sweet, buttery and flaky; the perfect way to treat your self in the morning, or for a simple summer dessert. Ok, well I mean you can eat it anytime of the year and it will be great, but I always think of it as summery for some reason.
I found the recipe a few years ago in a Bon Appetit magazine and I have been making it ever since. The only down side is that it does take a little bit of forethought. Which I have to admit isn’t always my strong suit when I am trying to satiate a craving.
I usually make it with homemade strawberry freezer jam, but since I had the rhubarb jam, I figured I would try that out instead. I liked it but not nearly as much as with strawberry jam. It takes a fairly flavorful jam to stand up to the flaky buttery crust. But I think any jam that is full on flavor would be a great substitute.
Rhubarb Pop Tarts
2 cups plus 2 tbsp AP flour
1 tsp coarse Kosher salt
1 tsp sugar
1 cup chilled unsalted butter, cut into 1/2 in cubes
4 tbsp ice water
12 tbsp strawberry preserves (about 6 oz)
- Whisk 2 cups plus 2 tbsp flour, coarse salt, and sugar in a large bowl. Add butter. Using finger tips or the back of a fork, cut in butter (blend it in) until mixture resembles a coarse meal.
- Add ice water by the tbsp, tossing until moist clumps form. Gather dough into a ball.
- Divide in half; shape each half into a disk. Wrap in plastic and chill at least 1 hr.
- Line 2 baking sheets with parchment.
- Working 1 disk at a time, *roll out dough on a floured surface to about 13 x 11 in. Trim to 12 x 10 in rectangle, then cut into eight 5 x 3 in rectangles.
- Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tbsp preserves in row down center of each rectangle.
- Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with the tines of a fork to dbl seal. Using toothpick, *poke a few holes in the center of top of dough rectangle.
- Freeze tarts on sheets at least 2 hrs and up to a week.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375 degrees. 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. Sift powdered sugar lightly over. Serve warm or at room temp.
Tips and tricks
Rolling out this dough can be a little tricky. The dough gets rolled out really thin so it really helps to have a bench scraper just in case it sticks to the board. I put “trim” in bold because I always forget that it gets trimmed and I get so focused on getting the dough out to exactly 13 x 11 in, and it isn’t necessary as long as it is at least 12 x 10.
I always like to poke the first letter of the preserves that I am using, i.e. S for strawberry or R for rhubarb.
I am including the “prep school” pictures as a how to.