I started making these tarts when I had lots of sour cherries to work with, these days it’s blueberries. I wanted a homemade version of toaster pastries. It works with any fruit, really. You need to vary the spices, the sugar and sometimes the corn starch to the fruit used. Apples and peaches generally need little sugar, sour cherries take more. I spice the way I would pies.
You want to make the filling ahead of time and chill for at least 4 hours. I prep and chill the pastry, except for adding the water, ahead of time as well. Not only does this significantly cut down on prep at breakfast, it helps keep the filling from leaking out.
2 1/2 C Blueberries, fresh or frozen (or other fruit)
1/4 – 1/2 C sugar
2 1/2 Tablespoons Cornstarch
1 teaspoon cinnamon
Mix dry ingredients together in med. saucepan. Add fruit and about a tablespoon of water to start. Cook over low heat until fruit begins to release juice, then increase to medium heat. Bring to a slow boil and simmer till quite thick, stirring often. This will take from 10 to 20 minutes, depending on fruit, longer if frozen. Chill
3 C All Purpose Flour *
2 teaspoons Baking Powder
1 (scant) teaspoon Salt
11/2 tablespoon Sugar (do not omit!)
1 C Butter, softened (I would not recommend margarine in this recipe)
1/3 C water
*If desired, you can use half plain flour and half self-rising flour, then omit baking powder and salt.
Blend dry ingredients. Use pastry cutter to blend in butter until close to the consistency of cornmeal. Chill.
Preheat oven to 400 F. Blend in water, a little at a time until all dough is moist. It should be slightly moister than standard pie pastry, but not sticky. Check it by squeezing with your hands, it sometimes will look drier than it is. When well blended, take about 1/3 of the dough and press into a even rectangle on floured board. Roll dough to 6 X 12 inches, 1/8 in thick. Cut into 8 – 3 X 3 squares. They won’t be exact, don’t worry about it. You can roll each a little more as you fill, if needed. Moisten two adjacent sides and place a large spoonful of filling in center. Gently fold pastry over filling into a triangle joining dry to moist edges and seal the edges. This is why you must chill the filling (and thicken it). Be careful not to let the filling get on the edges. Do not overfill. Make sure your edges are well sealed.
Place on greased cookie sheet and use a sharp knife to cut slits in the top of the pastry. This is as important as sealing the edges and not over filling. If you don’t, steam will cause the pastry to separate and you’ll have filling on the pan instead of in the pastry.
Bake for 12 – 15 minutes, or until the pastry is just starting to brown at the edges. Cool slightly. The filling will burn your mouth faster than hot pizza. They reheat in the toaster nicely and the pastry will tolerate being packed for travel. I make these for camping trips.
Makes 20 – 24 tarts
Let me know, if you think of any creative variations. I am always looking for new ideas in the kitchen.