Gluten Free Dairy Free Berry Pop Tarts
These pop tarts remind me of sweet summer berries. They can be enjoyed with or without icing. Make a batch and store in the refrigerator for up to 5 days. If you make a bunch ahead, do not ice. Store baked pop tarts in a sealed container in fridge for up to 1-1/2 weeks. Place on parchment lined baking sheet in 350 F oven for 10 minutes. Then ice. Or store unbaked pop tarts in freezer for up to 3 to 4 months. They can go straight from freezer to oven following instructions above. Pie dough thaws remarkably quick and the filling is not that thick, so you do not need to thaw first. Perfect to make ahead for quick school or late for work breakfasts.
Berry Filling Ingredients:
1/2 cup each: blueberries, strawberries, blackberries and raspberries (See notes below for a closer copy-cat version of the storebought brand.)***
1/2 cup pure cane granulated sugar
1/4 cup plain unsweetened applesauce
2 tablespoons cornstarch
Poptart Dough Ingredients:
1 1/2 cups all-purpose flour (or gluten free)
1/4 cup tapioca flour
2 tbsp maple syrup
7 tbsp vegan butter cold
1 large egg
pinch sea salt
3-5 tbsp cold water
Egg Wash Ingredients:
1 egg
1 Tbsp water
1 tbsp maple syrup
Glaze Ingredients:
1 tbsp berry compote
1 Tbsp almond milk
1 cup powdered sugar
Berry Filling Instructions:
Place all berries (fresh or frozen) in a sauce pan on stove top over medium-high heat.
Bring berries to a simmer and reduce heat to medium and let simmer about 15 minutes, mashing berries as it cooks.
Pour the berries through a sieve to remove most of the seeds. Return berry juice to sauce pan and add the sugar and place heat at medium-high until juice and sugar starts to simmer again.
In a small bowl, stir the cornstarch into the applesauce and whisk the mixture into the simmering berry juice until it thickens, about 1 to 2 minutes.
Remove from heat and let cool while preparing tart dough.
Dough Instructions:
Make the dough placing all the ingredients (except the water) into a food processor and pulsing until combined. Add 2 tablespoons of cold water and pulse just until the dough starts to come together. Resist the urge to add more water or this will result in a less flaky dough.
Pack the dough together into a disc and then place it between two pieces of parchment paper. Roll the dough out until it's roughly 1/8 " in thickness and use a 2" round cookie cutter or knife to cut out as many circles or rectangles as you can. Repeat until you have used all the dough.
Place half of the circles/rectangles onto a baking sheet lined with parchment paper about 1-2 inches apart. Spoon about 1 tablespoon of berry filling into the center.
Cut 4 small slits into the raiming cutouts and place them over the filling.
Use a fork to press the edges together.
Brush on egg wash and bake 25 minutes @ 375 F. Remove from oven and let cool 5 minutes before icing.
Glaze Instructions:
Whisk together the about 1 tablespoon of the remaining berry filling, almond milk and powdered sugar until smooth and pourable but thick consistency. Add more almond milk if needed.
