Strawberry & Rhubarb Pop Tart Pastries
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
- 175g/6ozs. plain all purpose flour plus more for rolling
- Pinch salt
- 1 tablespoon sugar
- 113g/1 stick butter, cold and cut into cubes
- 1/8-1/4 cup ice water
- 150g/5ozs. rhubarb, cut into pieces
- 1/4 cup water
- 100g/3.5ozs. strawberries, finely diced
- 3 tablespoons caster sugar
- 1 egg yolk
- 2/3 cup icing or powdered sugar
- 1-2 tablespoons lemon juice
- Rose pink colouring
- 2 tablespoons sprinkles
Step 1 - In a food processor, mix the flour, salt and sugar. Then add the butter and process until it becomes a sandy texture. Add the water until it just starts to come together into small balls. Roll into a ball and flatten. Cover with cling film and rest for 1 hour at room temperature (if it is very hot where you are, place in the fridge).
Step 2 - While it is resting make the filling. Place the rhubarb in a saucepan with water and cook until soft. Add sugar and strawberries and cook for another minute or two (it only takes about 5 minutes total). Allow to cool completely.
Step 3 - Preheat oven to 200C/400F and line a large baking tray with parchment. Flour a clean surface and roll out the dough. Cut into 12 squares or rectangles of the same size-I made rectangles around 12x8cms but by all means make squares if it is easier. Prick holes in the pastry and then turn over. Fill with a tablespoon or so of the filling. Brush the sides with egg yolk and seal. Use a fork to press down. Rest the pastries in the fridge for 20 minutes. Bake for 20 minutes and then allow to cool.
Step 4 - Sift the icing sugar and mix with the lemon juice and colouring. Spread on top of the cooled pop tarts and apply sprinkles straight away before the icing sets.