Cherry Pop Tarts|
Pastry Chef Sue McCown of Earth & Ocean – Seattle,
Adapted by StarChefs
- 3 cups apple juice
- 2/3 cup lime juice
- 1 vanilla bean, split and scraped
- 2 cups brown sugar
- 1 pound dried sweet-tart cherries
- 8 ounces yellow raisins
- 6 ounces dried figs, stems cut off, quartered
- 4 ounces prunes
- ½ teaspoon clove powder
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 egg yolk
- 12 ounces butter, room temperature
- 4 ounces sugar
- 1 pound all-purpose flour
- ½ teaspoon salt
- 2 ¼ ounces cornstarch
- 1 egg
- 2 Tablespoons milk
- 2 egg whites
- Granulated sugar, to garnish
Bring apple juice, lime juice, vanilla bean and 1¼ cups brown sugar
to a boil in a pot over medium heat. Turn heat to low and add cherries,
raisins, figs and prunes. Simmer for 45 minutes. Let fruit sit in liquid
overnight. The following day, strain fruit mixture and discard liquid.
Mix together stewed fruit with ¾ cup brown sugar, spices and egg
yolk, and puree in a food processor in several small batches, so as not
to stress the machine. Place finely pureed mixture in a bowl. Filling
can be made and stored in the refrigerator for up to one week.
Cream butter and sugar until light and fluffy in a stand mixer fitted
with balloon whisk attachment. Sift dry ingredients and add to creamed
mixture and mix on low speed until just combined. Do not overmix dough.
Divide dough in equal halves and wrap each in plastic. Chill dough for
24 hours, if possible. Label one piece “A” and the other piece
Roll out both pieces of dough with a bit of flour to 1/8-inch-thick squares,
matching them up as evenly as possible.
Facing dough “A,” cut the square in half, and then cut each
half again to get four equal rectangular strips of dough. Now, cut the
dough horizontally into thirds. You will have 12 rectangular pieces of
Facing dough “B”, use a fork to poke holes into the dough
to allow steam to release while baking. Cut dough “B” into
12 rectangular pieces in the same manner as dough “A.” There
should now be 24 rectangles.
Whisk egg and milk together in a small bowl. Brush egg wash onto dough
“A” along cut lines and outer edges. Place approximately 2
Tablespoons cherry filling into the center of each square. Take the back
of a spoon and spread filling out on square, leaving ¼ inch on
all sides of the dough. Place dough “B” with poked holes on
top of dough “A” and gently press the edges together to seal
each tart. Place tarts in refrigerator to rest about 30 minutes.
Remove tarts from refrigerator and use a fluted pastry wheel, pizza cutter
or knife to cut along edges of tarts to completely seal them and straighten
the edges. At this stage, tarts can be wrapped and frozen for up to 3
Preheat oven to 325°F. Place tarts on a sheet pan lined with parchment
paper. Brush tops of tarts lightly with egg whites and sprinkle with granulated
sugar. Bake for 22-25 minutes until golden brown.
When tarts have cooled completely, they can be individually wrapped and
then reheated for 10 minutes in a 325°F oven for a quick snack or
A sweet fortified wine from Southern France such as the Le Cellier des
Templiers Banyuls St. Elme.