RASPBERRY FUNFETTI POP TARTS

Makes: 8

Raspberry filling:

2 cups (500 mL) fresh or frozen raspberries

1 cup (250 mL) granulated sugar

2 tbsp (30 mL) freshly squeezed lemon juice

Pastry:

2 cups (500 mL) all-purpose flour

1 tbsp (15 mL) sugar

1/2 tsp (2.5 mL) salt

1 cup (250 mL) cold vegan butter, cubed

1/2 cup (125 mL) ice-cold water

Raspberry frosting:

1 cup (250 mL) confectioner’s sugar

1 1/2 tbsp (22.5 mL) unsweetened non-dairy milk

1 tbsp (15 mL) sprinkles of choice or shredded coconut, for decorating

1. To make the filling, combine all the ingredients together in a large saucepan over medium heat. Bring to a simmer. Once the filling is bubbling, lower the heat and simmer for 10 minutes until slightly thicker like jam. 2. Strain out the seeds by pouring the mixture through a sieve over another saucepan. Push the mixture back and forth with a spatula to allow a lot of thick jam to strain through the small holes. Simmer for 5 minutes. Turn off the heat and let cool completely at room temperature. The filling will thicken much more as it cools. Reserve 1 tsp (5 mL) of the filling to use in the frosting.

3. To make the pastry, combine the flour, sugar, and salt in a large bowl. Cut in the cubed butter with a pastry blender until a crumblike texture is formed with small pea-size pieces of butter throughout. Create a well in the centre of the mixture and pour in the water. Fold the pastry together a few times with a spatula until just mixed but still crumbly. Do not overmix!

4. Portion half the pastry on a large piece of plastic wrap. Lift the sides of the plastic over the pastry to bring it together and gently form a ball. Finish wrapping the pastry in the plastic and gently flatten into a thick disk. Do the same with the other half. Refrigerate the pastry for least 15 minutes before rolling out. You can also leave it up to 24 hours in the fridge, but it may need to sit at room temperature for 5 minutes to soften slightly before rolling out.

5. Preheat the oven to 425 F (220 C). Line 2 baking sheets with parchment paper.

6. Flour the work surface, your hands and a rolling pin. Roll out one portion of the pastry 1/8 inch (3 mm) thick and into a rectangle 16 to 17 inches long by 6 to 7 inches (40 by 18 cm) wide, stopping every couple of rolls to make sure the pastry isn’t sticking. Gently lift the pastry and lightly flour underneath as you go.

7. Trim the edges slightly so you have an even rectangle shape. Cut the rectangle in half lengthwise and then crosswise into 4 pieces. You will have 8 rectangles approximately 4 inches (10 cm) by 3 to 3 1/2 inches (8 to 9 cm).

8. Spoon a large tablespoon of the raspberry filling on 4 rectangles. Take a bit of water on a finger and dab the edges of each rectangle. Top with a rectangle of pastry and gently press the edges together from the filling outward to the edges. Use the tines of a fork to seal the edges all around. Place the tarts on 1 baking sheet and freeze for at least 15 minutes. Do the same method with the other portion of pastry and place tarts on another sheet. Bake the frozen tarts first and freeze the second batch for at least 15 minutes.

9. Bake for 15 to 18 minutes until the tarts are golden brown. Remove the tarts from the baking sheet to a wire rack and let cool completely before frosting.

10. To make the frosting, combine the reserved 1 tsp (5 mL) raspberry filling with the sugar and non-dairy milk in a bowl and mix until smooth.

11. Spoon some of the frosting over each tart and spread across the centre. The frosting should drape nicely over the top but still leave the edges of the tart exposed. If the frosting is too thin, add a bit more sugar; if it’s too thick to spread, add a bit more non-dairy milk. While the frosting is still wet, add the sprinkles or coconut. Allow the tarts to dry completely before storing between layers of parchment paper in a container at room temperature. They are best consumed the same day as baking. A day later, you might want to warm them slightly before eating.