Sour Cherry Toaster Tarts

Sour Cherry Toaster Tarts

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Prep Time: 60 minutes
Cook Time: 18 minutes
Servings: 12
These are homemade, adult versions of the cherry Pop-Tarts you may have enjoyed as a kid (but don’t put them in the toaster!). You can embellish the tarts with sprinkles, or stir a little food coloring into a portion of the glaze and drizzle it across the top. Experiment with different types of jam to re-create the flavors you loved as a kid.

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Ingredients:

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 for decorating (optional)
  

Directions:

To make the dough, arrange 2 large sheets of overlapping plastic wrap on your work surface. 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. Transfer the dough to the plastic wrap, wrap tightly and refrigerate for at least 30 minutes or up to overnight.

To make the filling, in a small saucepan over medium heat, combine the jam and cornstarch mixture. Cook, stirring, until slightly thickened and bubbly. Set aside to 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 1 Tbs. 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. Spread or drizzle the glaze on the tarts and decorate with sprinkles. Makes 12 toaster tarts.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011)