Description
Ultra-flaky homemade apricot-almond pop tarts, with apricot preserves and Amaretto, for the perfect pairing. A little time-consuming to make, but miles above the store-bought version!
Ingredients
Scale
POP TARTS:
- 2–1/2 cups (300 grams) all-purpose flour
- 3 tablespoons granulated sugar
- Pinch of kosher salt
- 2–1/2 sticks butter, cut into cubes and kept cold
- 5 to 7 tablespoons ice water mixed with 1 tablespoon red wine vinegar
- 1 cup apricot jam or preserves
- 1 tablespoon Amaretto liqueur
- Heavy cream, for brushing
- Turbinado sugar, for sprinkling
ALMOND GLAZE:
- 1–1/2 cups (170 grams) confectioners’ sugar
- 3 tablespoons heavy cream
- 1 to 2 tablespoons Amaretto liqueur
- 1/2 teaspoon almond extract
- Toasted sliced almonds, for garnish
Instructions
- To make the tart dough: Combine the flour, sugar and salt in the bowl of a food processor and pulse several times to mix. Add the butter, again pulsing until the mixture resembles coarse meal. With the machine running, pour in just enough water to form a pebbly dough; the dough should not completely come together into a ball in the food processor. With the machine shut off, pinch together pieces of the dough; if it holds together, enough liquid has been added. Place a piece of plastic wrap on the counter and dump the dough on top. Bring half of the dough together into a rectangle, using the plastic wrap to help you. Repeat this process with the remaining half of dough. Wrap well and refrigerate for 1 hour.
- Working with one piece of dough at a time, remove from the fridge and allow to sit for 5 minutes. Lightly flour a work surface and rolling pin and quickly roll the dough into a 10 x 13-inch rectangle. Trim the edges to make a 9 x 12-inch rectangle; then cut into 9 equal-sized pieces, 3 x 4-inches. Place on a baking sheet and place in the freezer. Repeat with the remaining dough. Allow both trays with the cut dough to rest in the freezer for 15 minutes to firm up again.
- In the meantime, preheat the oven to 350°. Stir together the apricot preserves and Amaretto, to taste. When ready to assemble, remove one of the trays of dough and top each dough piece with a heaping tablespoon of the apricot mixture. Remove the second tray of dough pieces from the freezer. Brush all around the outside edges of the apricot-topped dough with heavy cream and place a chilled dough piece on top. Press down gently to adhere the two pieces together. Use a fork to press and seal the edges. Brush the tops with heavy cream and sprinkle generously with turbinado sugar. Make 4 to 5 airholes in the top of each pop tart to allow the steam to escape. Transfer to the oven and bake for 30 minutes, until the pastry is golden brown and crisp. Allow to cool completely before glazing.
- To glaze: Combine the confectioners’ sugar, heavy cream, Amaretto, and almond extract and whisk to thoroughly mix. The glaze should be thick but spreadable. Add more confectioners’ sugar or liquid to achieve this consistency. Spread the glaze over the cooled pop tarts and sprinkle with the toasted almonds.
Notes
Inspiration: Homemade Apricot Almond Pop Tarts on bromabakery.com
- Category: Breakfast, Pastries