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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I made these just now and are absolutely brilliant, mine didn't turn out looking like something you would usually get, but that is purely because I am messy and still learning (also I didn't realise the marshmallow fluff I used would rise so well, LOL!!!) but truly great, so many different fillings you can invent yourself or follow my lead Ingredients:
100 g flour, sifted |
50 g butter |
2 tablespoons water |
2 tablespoons strawberry jam (or blueberry, blackberry, any jam you like really) |
1 tablespoon white marshmallow cream, with |
1 tablespoon pink marshmallow cream (give a marbled affect) |
2 marshmallows, cut up with |
chocolate chips |
2 tablespoons jelly, then spread top with |
peanut butter |
1/2 teaspoon vanilla extract |
1 tablespoon milk |
1/3 cup sugar |
candy sprinkles |
food coloring |
cinnamon, plus |
brown sugar, works well |
Directions:
1. Toppings aredesired, not necessary.
2. Pastry:.
3. sift flour into bowl.
4. with knife mix in butter to resemble bread crumbs.
5. add water.
6. roll into ball.
7. wrap in clingfilm and let sit for 30-60 minutes.
8. Pop Tarts:.
9. gently roll out pastry.
10. cut into 4 rectangles.
11. spread your filling on two of the rectangles, leaving 1/2 inch from the edge.
12. place other rectangles on top.
13. crimp edges with a fork.
14. pierce a few holes on top with a fork.
15. brush with milk.
16. bake at 350°F for 20 minutes.
17. let cool.
18. leave as they are or make a topping and spread over top leaving 1/2 inch from the edges.
19. wrap in tin foil.
20. keep in fridge (keeps a week or so) or freezer (keeps 3-4 months).
21. to then eat, toast from fridge 2 minutes, from freezer 4 minutes.
22. Toppings:.
23. Stir the vanilla and milk into powdered sugar until you have a thin frosting.
24. Dribble onto each tart or brush with pastry brush.
25. add colouring for extra decoration if desired.
26. (you can also toast then eat later when cooled).
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