Cream Cheese and Pumpkin Jam Pop Tarts

For a fast dessert or an on-the-go breakfast, this is a healthy treat that you can bake, especially if you have any tart or pie dough leftover from previous baking.

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Tart base recipe
▪ 125 grams salted butter, melted
▪ 90 grams of caster sugar
▪ 1 egg
▪ 250 grams flour

At the beginning of this blog, I made a very unusual tart, using this same dough recipe (click here to see).

▪ Pumpkin Jam (homemade preferably)
▪ Cream Cheese (light version if you’re feeling guilty)

▪ Egg wash (1 egg and a tablespoon of water)
▪ Caster sugar to sprinkle

Preparation: Mix the flour with the sugar, melt the butter and incorporate the egg. Combine this into the dry ingredients, and kneed just until everything is mixed together. Let set in the fridge at least one hour, or preferably overnight.

Roll the dough until thin and cut with a round cookie mould, or just cut out rectangles with a knife. Just make sure they are all the same size. Spread a small dollop of cream cheese and top with pumpkin jam. Keep at least 0.5cm free of each side so the filling doesn’t escape while you try to close the tart with the top part of dough. After covering each tart with remaining dough, press down the sides with the edge of a fork and place each tart on a tray with parchment paper.

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Any leftover dough? Make some decorative leaves and sketch the veins with a sharp knife.

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Brush with egg wash and sprinkle with a bit of sugar. Bake at 175°C until the dough turns golden brown. Let cool or serve right away with some refreshing ice cream. For a few decorative tips, like leaves, seek out some tutorials on youtube to use up any scraps of dough you don’t want to waste.

For a breakfast or a tea time treat, heat up the tarts in the toaster. Hence the name, pop tart!

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If you don’t want to bake them all at once you can freeze them to bake another time (one of those lazy day occasions). Lay the ready-to-bake pop tarts on a tray with parchment paper, let freeze and then store in a zippy bag or tupperware.



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