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These mini pop tarts filled with tart raspberry jam are the perfect bite-sized treat for any time of day.
I recently was tasked with making some treats for a baby shower for a friend of mine. So I weighed my options carefully before deciding. I wanted something simple that didn’t require plates or cutting or any kind of special attention since there was already a cake. So pies (my fave!) were out. As were cupcakes, because, well, cake.
I thought about cookies, but that seemed boring and I am not a cookie decorator. It turned out there were also some fabulously decorated cookies on the dessert table.
And so I thought about some sort of pastry and landed on mini pop tarts. Easy to grab, bite-sized, and filled with jam. Finished with a bright pink raspberry icing. This was perfect.
For the jam, I cooked some fresh raspberries in chamomile tea. The tea is not strong, and you may not even be able to identify it at first bite. But you’ll know there is something extra special there. It’s kind of a nice floral scent that lingers in the background. I’ve made this same jam with strawberries and it’s just as good, so feel free to swap if that’s more your thing.
For the crust, I used a simple all-butter pastry that is easy to roll out and cut, but it’s still flakey and tender and delicious. If you have a favorite pie crust recipe, that will probably work fine here. You can use cookie cutters and make shaped tarts if you want. As for the drizzle, I mixed some powdered sugar with fresh raspberries for a sweet-tart icing that is as pretty as it is tasty.
All in all, these were perfect for my friend’s baby shower and will be perfect for your gathering too.
Mini Raspberry Chamomile Pop Tarts
Flaky and perfectly flavored, these tender mini poptarts are perfect for any occasion.
To make the crust, put the flour, sugar, and salt in a large bowl. Add the cubed butter.
With a pastry blender, cut the butter into the flour until it is crumbly and the largest pieces are pea sized.
Add the water and vinegar and mix with your hands until you have a shaggy dough.
Transfer to a clean surface and dust with flour. Cut into four pieces, wrap each piece in plastic and chill for 30 minutes.
To make the filling, put the berries, sugar, tea, and lemon juice in a medium saucepan. Bring to a boil and reduce until the berries are broken down and it coats the back of a spoon. Let cool while you roll out the pie dough.
Remove the pie crust from the fridge and roll each piece into a rectangle about 1/4 inch thick.
Using a sharp knife or pastry roller, cut the pie dough into 1x2 inch rectangles. You’ll need two pieces for each mini tart.
Spoon a teaspoon or two of filling onto half of the cutouts and top with the other half. Press the edges together.
Using a sharp knife, cut a tiny x in the center of each pie and transfer to a parchment lined baking sheet.
Beat the egg with the milk and brush the pies with the egg wash.
Bake for 10-15 minutes, until crust is golden brown and filling is bubbly.
To make the icing, put a fine mesh sieve over a bowl and press the raspberries into it, catching the juice below. Once all of the raspberries are pressed, add powdered sugar a tablespoon at a time and whisk until you’ve reached the desired consistency. If you need more liquid, you can add a bit of water or milk. Add a pinch of salt.
When the pies come out of the oven, let cool before coating with the icing.