Jam It, Pickle It, Cure It: Toaster Tarts

May 4, 2009 · 26 comments · Print This Post

in Baked Goods, Breakfast, Cookbook Reviews, Desserts, Pies / Tarts, Reviews, Snacks

Toaster Tarts

Don’t forget! You have until 6 PM EST on Friday, May 8th to enter the contest to win your very own copy of Karen Solomon’s new cookbook, Jam It, Pickle It, Cure It. Simply follow this link and leave a comment. It couldn’t be easier.

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I love that author Karen Solomon considers her new cookbook, Jam It, Pickle It, Cure It, to be a handbook for kitchen food crafting. I often lament the fact that I’m not crafty in the traditional sense. Knitting gives me anxiety, painting makes me angry, and God forbid I try to sew anything, but I certainly know how to use my KitchenAid mixer and with this book as a guide I may yet find my very own alternative craft niche in the world.

While paging through the cozily styled recipes in this book I found myself hard pressed to find a project that I didn’t want to try. Homemade Apple Butter – bring it on! Pickled Green Beans – when does the farmer’s market open?! And if I have two weeks to spare I can even make my own bacon. Perhaps the item I’m most excited to try my hand at is Strawberry Jam. I’m honestly not sure if I can contain my excitement until June when the strawberries will be at their peak of juiciness in New England.

Toaster Tarts

Eventually I did have to narrow down my recipe choice and these luscious and flaky Toaster Tarts were my winning selection. I strayed from the recipe slightly by cutting the tarts into heart shapes, but other than that small girlie touch I stayed true to the thorough and thoughtful instructions. This treat absolutely will not disappoint your hungry breakfast guests. I equate these tarts with eating the best part of a pie — the homemade crust — and I loved the sweet addition of the sugar glaze, especially when coupled with the tart raspberry jam that I opted to use.

With Mother’s Day just around the corner I suggest either whipping up a batch of these special pastries for an undoubtedly much deserved breakfast in bed scenario, or better yet, wrap up Jam It, Pickle It, Cure It and present it to that special lady in your life. Everyone loves a unique and useful cookbook.

Toaster Tarts

Toaster Tarts
Adapted from Karen Solomon’s cookbook Jam It, Pickle It, Cure It published by Ten Speed Press
Makes 10 to 12 tarts

Crust
1/2 cup unsalted butter
1/2 cup shortening or Lard
3 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons cider vinegar
5 tablespoons ice-cold water, or more as needed

Icing
1 cup confectioners’ sugar
2 tablespoons water

Tarts
1 egg
5 tablespoons jam, Apple Butter, or Lemon Curd, or more as needed (Erin’s Note: I used store bought Raspberry Jam).

Toaster Tarts

To make the crust, chop the butter and shortening into 1/2 inch cubes, and chill in the freezer for about 15 minutes while you assemble the rest of the ingredients.

Mix the four, sugar, and salt in a food processor, if you have one. If you don’t, mix by hand in a chilled bowl. Add the cold butter and shortening, and pulse until combined. If working by hand, quickly coat the butter and shortening with the dry ingredients and, working with 2 knives, cut the butter and shortening into the flour until it forms coarse crumbs. Add the vinegar and water and combine. If needed, keep adding water, 1 teaspoon as a time, just until the dough holds together. (The key here is to use as little liquid as possible).

Bring the dough together on a floured work surface, cut it in half, shape each piece into a flat rectangle about 1/2 inch thick, wrap each rectangle in plastic wrap, and refrigerate for 1 hour.

To make the icing, while the dough chills, stir together the confectioners’ sugar and water.

To assemble the tarts, preheat the oven to 350ºF and beat the egg in a small bowl. Have a pastry brush near.

Remove the first dough rectangle from the refrigerator, unwrap, and roll it out on a floured work surface using a floured rolling pin, keeping it in the best rectangle shape you can muster, about 1/8 inch thick. If the dough gets too soft to work with, chill for 20 minutes in the fridge or 5 minutes in the freezer.

Measure twice, cut once. Grab a tape measure, and nick the edges of the crust to allow for as many 3 by 4-inch rectangles as possible. When you have the sizing right, cut out your rectangles with a pizza cutter, knife, or scraper. From 1 dough rectangle you will likely have 10 to 12 pieces, enough for 5 to 6 tarts. Brush each piece of dough with beaten egg. (Erin’s Note: This is where I strayed from the recipe and cut out my tarts with a large heart-shaped cookie cutter. I then reworked and rolled out the leftover dough once to cut out additional hearts. I discarded the small amount of remaining dough).

Eyeball 2 similarly sized pieces. Spoon 1 scant teaspoon of jam into the center of 1 of the pieces of dough and smooth it over, leaving a 1/2-inch margin on all sides. Cover with its twin piece of dough, egg wash side down, and gently flatten the 2 pieces together, squeezing out as much air as possible and being careful not to let the filling leak out the sides.

With a dinner fork, press the edges of the tart together, and gently poke 3 or 4 sets of holes into the top of the tart. Brush with the icing. Don’t worry too much if the icing doesn’t go on evenly, as it will become transparent as it bakes. Using your scraper or a spatula, carefully transfer the tart to an ungreased baking sheet. (Erin’s Note: I’m a silpat addict so I had to use one).

Assemble the remaining tarts. Bake for about 20 to 25 minutes, or just until light brown. The theory here is that you’ll finish baking them later in the toaster oven when you’re ready to eat them. If you want to eat them all right away, bake for 10 minutes more, or until golden brown all over.

Repeat the above with the second dough rectangle.

How to store it: Cooled, prebaked tarts can be kept in a sealable plastic bag in the freezer for 3 months. Toast in a toaster or toaster oven when ready to eat.

Toaster Tarts

{ 23 comments… read them below or add one }

1 Lori @ RecipeGirl May 4, 2009 at 6:44 pm

These are the cutest… kind of like more gourmet-ish pop tarts :)

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2 Maria May 4, 2009 at 6:47 pm

Great job! The hearts are super cute!

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3 Jess May 4, 2009 at 6:52 pm

Oh, Erin. Thanks to this post, I bet Poptarts the world over are turning green with envy!

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4 Nicole May 4, 2009 at 6:59 pm

They are adorable!! Have you tried putting one in the toaster yet?

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5 Erin May 5, 2009 at 9:16 am

Nicole – They are absolutely toaster friendly. CK just popped one in and ate it for breakfast.

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6 ldh May 4, 2009 at 8:50 pm

This looks like a great recipe ~ I’m going to give it a try! I really enjoy your blog and return often. Thanks for such great posts!

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7 Becky May 4, 2009 at 9:57 pm

Oh my, those look delicious! The book recommendation has also peaked my interest. I’m a sucker for an interesting new cookbook. And the thought of using lemon curd in these? Be still my heart!

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8 Dana May 4, 2009 at 10:55 pm

If I had seen that book in the bookstore before today, I would have just passed it by, but reading your post would make me buy it. I am with you on the non-crafty thing (although I must admit that I have knit a few sweaters), but I love to be in the kitchen. Great suggestion!

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9 Alisa May 5, 2009 at 1:26 am

Those are adorable!

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10 kristina May 5, 2009 at 2:21 am

Those look fabulous! And I’ll definitely have a look at the book. I’ve been wanting to try home-preserving for ages but have felt quite intimidated by the process… K x

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11 Monica H May 5, 2009 at 2:58 am

These are so cute- I love them. What mother wouldn’t like/want those?

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12 Cristine May 5, 2009 at 3:50 am

Too cute! Love them!

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13 Erin May 5, 2009 at 7:15 am

Hi Everyone,

Thank you so much for all of the kind comments! Don’t forget to enter to win a copy of this awesome cookbook (Deadline is 5/8/09 at 6:00 PM EST). Simply follow this link: http://erincooks.com/2009/05/05/win-jam-pickle-cure/

Best,
Erin

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14 carrie May 5, 2009 at 8:46 am

adorable is right!

I have to say, though… I never made a crust using cider vinegar! one of these days I’ll have to try this recipe and compare it against mine to see the difference!

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15 wummy May 5, 2009 at 9:41 am

Can’t wait to go home to night to make. What shape shall I make them? hummm

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16 Julia May 5, 2009 at 1:28 pm

I sent this to David because he wants to start canning all the stuff he gets with his new hobby “hunting”. I have asked him to retweet it for you! Thanks, those hearts look sooo good!

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17 Hänni May 5, 2009 at 3:10 pm

These are really sweet looking. I agree this would be a nice treat for dad and kids to make for mom.

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18 Kathy - Cooking On the Side May 6, 2009 at 12:18 am

Leave it to you to make them extra-pretty, Erin!

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19 jacquie May 6, 2009 at 1:22 am

i already do some canning and would like to do more – so any kind of inspiration in terms of recipes to use the finished product would be welcomed.

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20 Kirstin May 7, 2009 at 11:30 pm

I just made a batch of these a couple weeks ago, they’re soooo good and so much better than store-bought Pop-tarts! and your batch is absolutely adorable!

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21 Lindsey May 13, 2009 at 9:17 am

While I am not a huge fan of jam, I totally want to try these, perhaps with a cinnamon or chocolate filling… And the hearts are so adorable!

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22 Erin May 13, 2009 at 1:15 pm

Lindsey – I’m not really a fan of the traditional jam filled pop-tarts either so I want to try the same thing. I wonder if just filling them with a cinnamon roll filling would work? Mmmm… homemade brown-sugar cinnamon toaster tarts. Not today though…

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23 Singleserving May 15, 2009 at 9:22 pm

So cool!

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