Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
To make the preserves, add the figs and sugar to a large pot on the stove over medium heat. Mash and stir often until the sugar has dissolved and the mixture is well combined. Add the gelatin and bring to a while, stirring frequently while the mixture cooks for about 7-8 minutes. Mash the figs more if you'd like and then pour the contents into a large canning jar or heat-proof container. Store in the fridge to cool. To prepare the pie crust, combine flour, salt and sugar in a medium sized bowl. Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Divide dough in half and pat into two round, flat disks. Wrap with Saran wrap and refrigerate for at least an hour. When ready to assemble the preserves, roll out one disk of pastry to 1/4" thickness on a floured surface. Using a 3" biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom). Place one tablespoon of cooled filling on top of half of the rounds. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Vent the top of each rectangle by poking the top of the pastry with a fork 2-3 times. Freeze the pop tarts on the baking sheet for at least 2 hours or up to a week. When ready to bake, preheat the oven to 375 degrees. Bake the tarts, uncovered, for 25-30 minutes or until golden brown. Allow to cool before topping with glaze. When ready to frost the tarts, whisk together the powdered sugar, 2 teaspoons of milk, and vanilla. Add additional milk, 1 teaspoon at a time, until the desired consistency is reached. You want the glaze to be fairly thick but still pourable. Add food coloring if desired. Once pop-tarts have cooled completely, top each pastry with a bit of glaze and allow to set.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
French patisserie encyclopedia — 210 recipes with step-by-step photos
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
French patisserie encyclopedia — 210 recipes with step-by-step photos