Sour Cherry “Toaster” Tarts

 

Put a smile on your sweetheart’s face this morning by preparing these homemade, adult versions of the cherry Pop-Tarts you may have enjoyed as a kid. Just don’t put them in the toaster! You can embellish the tarts with all sorts of fancy sprinkles, or stir a little food coloring into a portion of the glaze and sling it across the top. Experiment with your favorite types of jam to re-create a flavor you loved as a kid.

 

Sour Cherry “Toaster” Tarts

 

For the dough:

2 cups (10 oz./315 g) all-purpose flour

1/4 cup (1 oz./30 g) confectioners’ sugar

1/2 tsp. kosher salt

10 Tbs. (5 oz./155 g) unsalted butter, cut into chunks

1 large egg yolk

1/3 cup (3 fl. oz./80 ml) plus 2 Tbs. whole milk

 

For the filling:

3/4 cup (7 1/2 oz./235 g) sour cherry jam, or your favorite flavor

2 tsp. cornstarch mixed with 1 tsp. cold water

1 large egg beaten with 1 tsp. warm water

 

For the glaze:

1 cup (4 oz./125 g) confectioners’ sugar, sifted

2 tsp. whole milk

2 tsp. corn syrup

1/2 tsp. vanilla extract

Sprinkles (optional)

 

To make the dough, in a food processor, combine the flour, confectioners’ sugar and salt and process until blended. Add the butter and process until the mixture looks like coarse crumbs. Add the egg yolk and milk and process until the dough just comes together. Dump the dough onto 2 large sheets of overlapping plastic wrap, and refrigerate for about 30 minutes or overnight.

 

To make the filling, in a small saucepan, cook the jam and cornstarch mixture over medium heat, stirring, until slightly thickened and bubbly. Let cool.

 

Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough in half and form each half into a rough rectangle. Roll one rectangle until it measures about 16 by 9 inches (40 by 23 cm). Using a ruler and a pizza cutter, cut the dough into 12 small rectangles, each about 3 by 4 inches (7.5 by 10 cm). Set the rectangles on a baking sheet and refrigerate while you repeat with the other piece of dough.

 

Lay half of the rectangles on the work surface and lightly brush with the beaten egg. Dollop a tablespoon of the filling into the center of each. Spread it out on the dough, leaving a border of about 1/2 inch (12 mm). Top with a plain dough rectangle and press the edges together with your fingertips, being careful not to let the filling ooze out the sides. Crimp the edges with a fork. Put 6 tarts on each baking sheet, spacing them evenly, and prick the centers all over with the fork. Refrigerate while the oven preheats.

 

Position 2 oven racks evenly in the oven and preheat to 375°F (190°C). Bake the tarts, rotating the pans once halfway through, until golden brown, 15 to 18 minutes. Let cool on a wire rack.

 

Meanwhile, to make the glaze, whisk together the confectioners’ sugar, milk, corn syrup and vanilla until smooth. Smear the glaze on the tarts and decorate with sprinkles, if you like. Makes 12 toaster tarts.