Blackberry pop tarts

 

Hot cross buns should be made with real fruit. That would be so much better. None of this dried fruit and preserved peel business.

Here’s my fresh fruit alternative- because Autumn deserves better than sultanas. Have a happy Easter. Hope it’s lovely, wherever you are xx


B L A C K B E R R Y   P O P   T A R T S :

[makes 12 tarts]

Filling:

  • 250g grapes, apples or pears [I used grapes]
  • 1 generous handful blackberries [or any frozen berries will do]
  • 50g sugar
  • juice of 1 lemon
  • 1 tsp grated ginger
  • 2 Tbsp coconut milk
  • 1 Tbsp cornflour mixed with 2 Tbsp water

Pastry:

  • 300g flour
  • 200g butter
  • grated rind 1 lemon
  • 1 tbsp water
  • 1 egg, lightly beaten + 1 Tbsp milk or cream [egg wash]

Icing:

  • 150 g icing sugar
  • reserved blackberry juice, about 2 Tbsp
  • 2 tbsp coconut milk
  • 2 tbsp toasted coconut, shredded or flakes
  1. Heat oven to 180°C / 350° F.
  2. Gently simmer all filling ingredients [except cornflour mixture and coconut milk] for around 10 minutes  in a small saucepan until fruit soft and jam-like and sugar dissolved. Scoop about 2 Tbsp of berry juice from saucepan to reserve for your icing. Add coconut milk. Over low heat, slowly dribble in cornflour and stir continuously until it reaches a thick, paste-like consistency. Remove from heat and set aside.
  3. Place flour and lemon rind in a bowl, add butter and rub flour through with your fingers until mixture resembles fine breadcrumbs- then add water and egg and mix to combine. Work until pastry is smooth, shape into a ball and wrap in clingfilm or a plastic bag and chill for 30 minutes.
  4. Roll out pastry 3-4mm thick, cut out squares around 5cm x 5cm- you should have enough pastry to cut 24 squares. Place 12 squares onto an oven tray with a small space between each. Paint a 1cm strip of egg wash around the outside edges of your pastry on the tray.
  5. Place a tablespoon of berry filling into the middle of each of the 12 squares- then gently put a lid on the top of each square. Press the prongs of a fork around the edges to seal each tart, then make a few steam holes in the lid of tart.
  6. Brush egg wash over the tops of tarts and place in oven for around 20 minutes or until golden.
  7. Once tarts are cooled, mix all icing ingredients together and spoon over top of tarts. Sprinkle with toasted coconut if you want.

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