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Homemade Pop Tarts / Hand Pies filled with Raspberry Rhubarb Jam - a fun recipe that comes with a little hack: freezing the jam before you fill the pies. Recipe Below :)

Ingredients (9-10 pies)

Filling

250 g rhubarb

125 g raspberries

100 g (1/2 cup) sugar

1 teaspoon vanilla extract

2 tablespoons lemon juice

115 g (1/2 cup) water



Dough

290 g (2 cups) all purpose flour

240 g (17 tablespoons) cold butter

60 g (5 tablespoons) sugar

115 g (1/2 cup) water, more or less, as needed

1 teaspoon kosher salt



Top

Melted butter

Glaze: 2 cups powdered sugar + 2 teaspoons jam + 1 tablespoon water



Instructions


1. Add all jam ingredients to a pot on medium low heat. Simmer for 30-40 minutes, stirring occasionally, until thickened.

2. Line a sheet pan or baking dish with plastic. Pour in the jam. Cool, and freeze until solid.

3. For the dough, blitz the butter, sugar, salt and flour in a food processor until combined. Drizzle in the water, while pulsing, until the dough clumps around the hook.

4. Wrap in plastic and refrigerate for at least 1 hour.

5. Heat the oven at 375°F or 190°C.

6. Divide the frozen jam in 9-10 0.5-0.7 cm thick rectangles using a knife, and place the pan back in the freezer.

7. Roll the cold pie dough in a large, 1 cm thick rectangle, on a lightly floured surface. Fold the dough into thirds, lengthwise.

8. Roll the dough in a 0.3 cm thick rectangle. Divide into 18-20 rectangles.

9. Brush half of the dough with water. Place the jam piece on the brushed dough rectangles. Cover each with remaining half of the dough. Press the edges together using a fork.

10. Brush with butter, sprinkle with sugar and bake for 25-35 mins, until golden brown.

11. Cool and glaze.