Raspberry Glazed Pop Tarts


With evidently dyed colourful pink frosting, these raspberry glazed gluten loose pop muffins are as pretty as they're delicious! Plus, they’re amazing smooth to make. If the usage of a bought raspberry jam, i like to feature a squeeze of lemon juice, to balance out the sweetness of the jam and convey out the natural tartness of the raspberries. Egg wash the rims. Do not pass this step. if you need to keep away from using eggs, brushing the edges with water or milk works too. Brushing the edges will ensure that the pop tarts are properly sealed earlier than they head into the oven – and consequently, prevent the dreaded filling leakage.


For pie crust:

  • 1 cup cold water

  • 2 tbsp apple cider vinegar

  • 2 cups (250 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)

  • 1/2 cup (50 g) coconut flour

  • 1 tsp xanthan gum

  • 2 tbsp (25 g) white sugar

  • 1 3/4 sticks (200 g) cold unsalted butter, cut into ~1/2 inch cubes

For raspberry filling:

  • ~8 tbsp raspberry jam

  • 1 tsp lemon juice

  • 1 tbsp cornstarch (optional, it will thicken the filling slightly)

For raspberry frosting:

  • 1/2 cup (60 g) fresh or frozen raspberries

  • 1/2 cup (63 g) powdered sugar

  • 1 tsp lemon juice

  • 1 - 2 tbsp water (if the frosting is too thick)

You will also need:

  • 1 egg, lightly beaten for egg wash

  • sprinkles of choice for decoration


For pie crust:

  1. In a cup, blend collectively bloodless water and apple cider vinegar, and place them into the freezer till wished.

  2. Sift collectively the gluten unfastened flour, coconut flour, xanthan gum, salt and sugar.

  3. add the butter and toss it inside the flour till all butter pieces are included with it. the use of your arms, pinch collectively the butter pieces and flour till you get a mix of quality pea-sized pieces and large thumb-sized portions.

  4. upload the ice bloodless water-vinegar combination, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. you'll want 14 – 16 tbsp of water.

  5. The dough at the stop should be slightly greater damp/wet than standard pie crust because gluten unfastened flour tends to absorb greater moisture at some stage in baking, so we want to counteract that.

  6. shape the pie dough roughly right into a rectangle (if wished, knead it slightly – however do not overwork it!), wrap it into grasp movie and refrigerate for as a minimum 1 hour.

For raspberry jam filling:

  1. mix the raspberry jam, lemon juice and cornstarch (optionally available) collectively until the whole lot is lightly distributed.

Assembling and baking the pop tarts:

  1. Pre-heat the oven to 355 ºF (a hundred and eighty ºC) and line a baking sheet with baking/greaseproof paper.

  2. Roll out the chilled pie dough about three mm thick, and reduce out 3 x 4 inch rectangles. You must get 16 rectangles (makes eight pop muffins).

  3. Egg wash the edges of half of the rectangles and spoon a heaped tablespoon of the raspberry jam filling into the centre of every one. unfold the filling barely, however depart at least three/four inch room round the brink.

  4. Prick the centres of the alternative 8 rectangles with a toothpick. place those rectangles over the filling, seal the edges with your hands and "crimp" the rims with a fork.

  5. Bake the pop tarts in the pre-heated oven at 355 ºF (a hundred and eighty ºC) for 20 - 22 mins.

  6. allow to cool slightly.

For raspberry frosting:

  1. First, make the raspberry discount:

  2. In a small saucepan, prepare dinner the raspberries on medium-high heat until they have got released their juice and part of the liquid has evaporated.

  3. bypass the raspberry combination through a sieve to eliminate the seeds and skin.

  4. return the raspberry juice to the saucepan and prepare dinner similarly till it has decreased in volume to about 1 - 2 tbsp.

  5. allow to cool.

  6. mix collectively the powdered sugar, raspberry reduction and lemon juice. If the frosting is simply too thick, slowly upload the water, one teaspoon at a time, mixing properly after every addition, till you get the proper frosting consistency. It should be runny, but nonetheless shape a especially thick layer of frosting.

  7. (i really like to strive it by way of dipping inside the again of a spoon and seeing the way it glazes/frosts it.)

  8. If the frosting is too runny, upload extra powdered sugar. If it is too thick add greater water. you could manipulate the intensity of the crimson colour by way of adding much less or extra of the raspberry reduction.

adorning the pop brownies:

  1. unfold the raspberry frosting onto the marginally cooled pop brownies and enhance with sprinkles of choice.

  2. experience!

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