APRICOT AND MASCARPONE POP-TARTS
I remember Pop-Tarts coming to the shops – the pastry was like cardboard. This recipe is my answer to that.
Makes 8 l 350g (12oz) plain flour, plus extra
for dusting l 1tsp fine sea salt l 300g (10½oz) unsalted butter,
diced l Up to 12tbsp ice cold water l 1 large egg white, lightly beaten l Granulated sugar, for sprinkling l Unsalted butter or neutral-tasting oil (see tip at bottom of the page), for greasing l 8tbsp mascarpone l 8tbsp apricot jam l 1tsp vanilla bean paste l 1 large egg yolk, beaten l 3tbsp lemon juice l 180g (6¼oz) icing sugar l Colourful sprinkles, to decorate
(optional)
For the pastry, mix the flour and salt in a bowl. Add the diced butter and toss, then use your fingertips to press the pieces of butter into flat flakes. Chill for 15 minutes to firm. Drizzle in the water, a little at a time, stirring in with a round-bladed knife. When the mixture starts to hold together, use your hands to bring it together into a dough. Divide in two, wrap each piece in clingfilm and chill for at least an hour.
Lightly grease the base of a 23cm x 33cm baking tin and line with baking parchment. Take one of the dough halves and roll it out on a lightly floured surface to fit the tin, trimming to make a neat rectangle. Carefully lay in the tin and use a knife to score into eight equal sections. Spread 1tbsp of mascarpone onto each section of pastry, leaving a thin border around the edge. Mix the apricot jam and vanilla and spread 1tbsp of this on each mascarpone section. Brush the pastry borders with egg yolk.
Roll out the remaining piece of pastry just a little bigger than before and drape it over the first, trying not to disturb the fillings. Use your fingers to press around the fillings to seal the pastry pieces together. Use a sharp knife to cut between the tarts and then use a fork to create edges for each pastry and further seal them. Poke a steam vent in the middle of each with a fork and brush with egg yolk. Chill for 30 minutes before baking.
Preheat the oven to 190°C/fan 170°C/gas 5. Bake for 20-30 minutes, until golden brown. Leave to cool in the tin for five minutes before transferring to a wire rack to cool. Mix the lemon juice and icing sugar in a bowl until smooth. If the pastries haven’t separated fully as they bake, use a knife to separate. Spoon a little of the lemon and icing sugar glaze over each pastry, and for the full Pop-Tart experience, add sprinkles on top. They will keep for a few days in a sealed container, or freeze without the glaze for up to a month.