Wednesday, August 31, 2011

Gluten Free & Vegan Strawberry Pop Tarts

Recipe/  Strawberry Pop Tarts
Dietary Consideration/ Gluten Free, Vegan, Dairy Free, Low Fat, Low Calorie (and tasty!)
Nutrition Facts/ Per serving: Calories 140, Fat 7 g, Carbohydrate 21 g, Fiber 1 g, Protein 2.2 g

I always love getting new and fun orders because it challenges me to try and make new things- I guess that is why I leave it to my clients to get creative with me... keeps things spicy! This week I had an order for whole wheat and dairy free POP TARTS... kids are happy because they get a fun treat- and mom is happy because she knows that there's NO JUNK and NO PRESERVATIVES in them! I would say it's a win win! Delicious fresh strawberry pop tarts!

Strawberry Pop Tarts
yield: Makes 8
Adapted from Bon App├ętit

2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling (Substitute for Bob's Mill Gluten Free Flour to make these gluten free)
2 teaspoons coarse kosher salt
1 teaspoon sugar
1 cup (2 sticks) Earth Balance, cut into 1/2-inch cubes
4 tablespoons ice water
12 tablespoons strawberry preserves (preferably organic homemade)
Powdered sugar
Fresh strawberries

Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in the bowl of a stand mixer or food processor. Add butter or use fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.

Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.

Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.
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