Raspberry Pop Tarts {Recipe}

I did not give you the whole truth about this recipe.  Not only is it crazy, indulgent, but they have Cardamom-Lemon butter cream slapped right on top.  Are you feeling betrayed?  Or are you finding your love for me even stronger?  I figure it’s the latter of the two.

And you MUST go check out all the dessert-o-licious recipes over on Blackbird Bakery’s Blog *insert trying to say that three times fast*.  Karen uses words like “brisee”, and “pate” and “glutinous”, she’s smart like that.  And we’ll just sit here all pretty like smiling and nodding.  And noshing, noshing, noshing on her homemade Raspberry Pop Tarts WITH Cardamom-Lemon Buttercream.  Did I mention that they’re gluten-free too?  Ya, she throws that word around a ton on her site because all of her baking is GF.  Lucky everyone!

Raspberry Pop-Tarts with Cardamom-Lemon Buttercream

For the pate brisée

1 bag Blackbird Bakery Tart and Pie Crust Blend
2 sticks unsalted butter, diced
2 whole eggs

In the bowl of your stand mixer with the paddle attachment, combine all the dry ingredients and stir until well combined. Add the diced butter and mix until the dough looks like damp cornmeal. Add the eggs and mix on medium high until the dough pulls in on itself. Transfer to a counter dusted with glutinous rice flour. knead just until smooth. Form into a ball, cut in half and gently shape each half into a 6-7”disk. Wrap each disk in saran wrap and refrigerate for at least 2-3 hours or overnight.

For the Cardamom-Lemon Buttercream

4 whole cardamom pods
2 whole cloves
1 cup cane sugar
¼ cup water

1 ½ sticks or 12 tablespoons unsalted butter, softened
3 cups confectioner’s sugar, sifted

Head the cardamom pods with the cloves in a skillet over high heat until the cadamom pods begin to pop. Remove from the heat.

Melt the sugar with the water in a heavy saucepan and bring to a boil. Swirl the pan a few times to ensure the sugar has melted evenly. Bring the syrup to a boil and then add the cardamom and cloves. Boil for 1 minutes and then remove from the heat and allow the cardamom and cloves to infuse the syrup for 30 minutes more. Spoon out the cardamom pods and cloves.

Cover the bowl with saran wrap to prevent the icing from forming a crust.

In a stand mixer with the paddle attachment, cream the butter until smooth and no lumps remain. Add the confectioner’s sugar and 3 tablespoons of the simple syrup. Mix on high until very smooth. Using a micro-grater, zest in the skin of one whole lemon. Mix just until combined.

1 cup raspberry preserves, like Bonne Maman

To Assemble the Pop-Tarts

Preheat oven to 400°F. Position the oven racks to the middle and lower positon.

Lightly dust your counter with glutinous rice flour and then knead your dough until very uniform and smooth, about 8 turns. Shape the dough into two rectangles 6 inches long and 4 inches wide. Maintaining the rectangular shape, roll your dough out to a ¼ inch thickness.

Using a very sharp knife and a ruler, trim each rectangle to 14 inches long by 8 inches wide.

Cut 4 rectangles from each half. Spoon two generous tablespoons
of the raspberry preserves into the middle of four rectangles, being sure to keep a boarder of at least 1 ½ inches on all sides.

Wet the dough around the preserves with your finger and top with one of the plain rectangles. Trim the dough with a very sharp knife to seal. Dip the tines of a fork in glutinous rice flour and press all the way around the pop tart to seal completely.

Repeat until all your pop tarts are made. Use a spatula to transfer the pop tarts to your unlined jellyroll sheet pan. Stagger four per pan.

Bake at 400°F for 20 minutes and the pop tarts are browned on the edges. Rotate the pans from top to bottom halfway through the baking time.

Remove from the oven and allow to cool completely on the pan.

Generously ice each pop tart in the design that makes you the happiest. I smeared the edges with icing so that there was icing in every bite. Plus, I love the way the icing looks in the indentations of the golden brown dough.

PS: The first time I made these, I happened to have a business meeting that day and brought them along. They were inhaled in minutes, so you might want to make more than one batch if you have a big family!

Comments are closed.