Polar Tarts

January 19, 2019

 

 

Ingrediens:

2 cups flour

1 pinch salt

2/3 cup cold butter

2-4 Tbsp ice cold water

1 heaping cup frozen mixed berries

 

Vanilla Glaze:

1 cup powdered sugar

1/2 tsp vanilla extract

1/2 Tbsp melted butter

1+ tsp milk

 

Directions:

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

 

Prepare the compote by placing berries in a small saucepan over medium heat. Cook for 5-8 minutes with a lid on, stirring occasionally and smashing down with a spoon. Add a few teaspoons of sugar to sweeten if desired. I added 1 tsp. raw sugar (amount as original recipe is written). Transfer to a bowl to cool.

 

To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.

 

Using a tablespoon, drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. I added 2-3 Tbsp - you may need to add up to 5 Tbsp . It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.

 

Turn onto a floured surface, shape into a disc, and then use a rolling pin to roll into a large rectangle. I find it helpful to place a sheet of plastic wrap over the dough while rolling to reduce cracking.

 

Cut into 12 equal squares and carefully transfer each to the baking sheet 

 

Place about 1 Tbsp of filling onto half of the squares, leaving a 1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with their matching halves and then seal lightly with a fork.

 

Poke a few holes in the top of each, rub a tiny bit of butter on top of each, sprinkle with raw sugar, and bake for 20-25 minutes or until golden brown.

 

Let cool for a few minutes. Then top with glaze if desired.

 

Glaze:

Whisk together the powdered sugar, vanilla, melted butter and milk to make a thick glaze.

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Fruit Sushi

March 5, 2019

1/8
Please reload

Recent Posts

November 17, 2019

November 17, 2019

November 10, 2019

November 10, 2019

October 19, 2019

October 19, 2019

October 6, 2019

May 16, 2019

Please reload

Archive