Fruit Tarts

Everybody knows these as pop tarts.  The only difference as we age is we don’t want to say we still would like to eat these.  What to do.  Make a grown up version.  A grown up version will look a little more sophisticated and include fillings that are a little more interesting.

For this “Fruit Tart” I used Smuckers apriocot jam.  It was sweet without being over the top.  I also decided to change the shape.  I think this circular shape is older looking and if I did not tell you it was a pop tart, you might not guess it to be.

Recipe
Fruit Tarts:
Ingredients:

• 2 cups flour
• 1 tbsp sugar
• 1 tsp salt
• 1 cup (2 sticks) cold butter, cut into pieces
• 2 egg yolks
• 3 tbsp skim milk
• 1/2 jar Smucker’s apricot preserves
• 1 egg combined with 1 tbsp water
• Confectioners sugar

Directions:
In a food processor, combine the flour, sugar and butter until it becomes clumpy.  Separately, whisk the egg yolks and milk and add to the combined mixture.  Continue pulsing until a ball is formed.  Divide into 2 balls, cover with plastic wrap and refrigerate for at least 4 hours.  On a floured surface, roll out the dough to about an 1/8″ of thickness.  I used a circular shaped cookie cutter.  I laid out each piece on the counter.  Then, half of the rounds were topped with the jelly filling to within 1″ of the edge.  Next, top the tart and jelly with the other 1/2 of the tart.  When, all the tarts are topped, take a fork and pinch around the edges sealing the tarts and creating a nice look.  Take a knife and cut a 2″ slit on the top.  Finish by baking in a 350 degree oven for 20 – 25 minutes.  For presentation, sift confectioner sugar over the top.  Enjoy!