For the crust:
- 1 cup (160 g) unbleached all purpose flour (or flour 00)
- 1 cup (160 g) soft white whole wheat flour
- 1 cup (213 g) unsalted butter, cubed, cold
- 1 Tbsp organic cane sugar (or granulated sugar)
- 1/4 tsp salt
- 1/2 cup (121 g) ice cold water
For the filling
- sour cherry jam (or any jam of your liking)
For the icing:
- 1/2 cup icing (powdered) sugar
- 1 Tbsp half and half cream
- 1/4 tsp pure vanilla extract
For the topping:
- 1 Tbsp dehydrated raspberries, crumbled
For the crust:
- Place the flours, salt, sugar in a food processor and blend.
- Add the cubed butter and pulse several times until you see crumbles and the mixture seems a bit dry. Do not overmix.
- Add the ice-cold water a little at a time (you might need more or less) and pulse until the dough just comes together.
- Drop dough onto a lightly floured surface, and shape it into one ball.
- Portion the dough into 2 flat disks, then wrap each in plastic and refrigerate for 1 hour or up to 2 days.
- Line two large, rimmed baking sheets with parchment paper.
- After the resting time in the fridge, take out one disk of dough and let it sit at room temperature for a few minutes, or until you feel it’s workable. Keep the other disk in the fridge.
- Lightly flour your work surface and place the pie dough, sprinkling some more flour on top. Using a rolling pin, roll the dough from the centre outward, using more flour if needed to prevent it from sticking. Roll the dough in a rectangle about 13×11 inches, then trim to a 12×10-inch rectangle,
- Using a ruler and a ravioli cutter (or pointed knife), cut into eight 5×3-inch rectangles. I ended up with 8 rectangles and some scraps of dough.
- Arrange the rectangles, spaced evenly apart, on the prepared baking sheet and set back in the fridge while you work with the other disk of dough.
- Repeat what you did with the first disk and you will end up with 8 more rectangles and more scraps of dough. (I combined all the scraps, re-shaped them into a ball and set it in the freezer for later use).
- Arrange the rectangles on the second baking sheet and set in the fridge while you take out the first baking sheet from the fridge.
- Preheat your oven to 375° F.
- Brush the edge of 4 rectangles (they will be your base) with half & half cream (this will help the dough to stick together), and spoon a rounded tablespoon of jam onto the center. Spread it slightly, but not too close to the edges.
- Place the other 4 rectangles over the filling of the pop tarts. With a fork, press edges together to seal (some of the jam may leak out, which is fine).
- Poke few holes on the top center of each pop tart with a toothpick.
- Take other baking sheet out of the fridge and repeat process with remaining rectangles.
- I baked 4 pop tarts at a time on a baking sheet for about 25 minutes, or until nice and golden, you can bake them together positioning one oven rack near top third of the oven and a second oven rack near bottom third of the oven.
- Allow them to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the icing:
- In a mixing bowl whisk together the icing sugar, and the vanilla, adding the half & half a little at a time until it reaches desired consistency.
- Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides.
- Sprinkle tops with crumbled dehydrated raspberries (if desired) and allow glaze to set at room temperature.
Store in an airtight container. They keep for 2-3 days.