I have wanted to make handmade toaster tarts since I first saw them on Pinterest (a really long time ago). I know I'm a little late to the game, but I've been really busy! I pretty much always have pie dough in my freezer though, and I had a little free time today, so here it is! Wow, was I missing out this whole time.
I feel like I only missed the idea of Pop-tarts. Being told that can't do something really only makes me want to do it more; so when I couldn't eat Pop-tarts anymore, I had immense cravings for them. These are infinitely better than any store bought version of a toaster pastry though, and so I will never miss Pop-tarts again. These are flaky and delicate, and sweet but tart (depending on your jam). They really are delicious.
They require all of the same TLC as anything made with pie dough, but I find it easier to roll out the dough and cut it into smaller pieces, than to form it into a pie pan. The main trick with these is to properly seal the top layer to the bottom layer so that the filling doesn't come pouring out when they bake. When spreading the filling on the bottom layer, leave about 3/4" boarder around the edges. Brush a small amount of milk around the bottom boarder to help seal the layers together, then press them together firmly. Another thing that will help is to freeze the filled and sealed dough for about 10 minutes before baking them. Don't forget to make extra of these since you can fill and freeze them ahead of time, and bake them from frozen.
Handmade Gluten Free Berry Toaster Tarts
Prep Time: 40 minutes
Baking Temperature: 375 degrees F
Baking Time: 15 minutes
Level Of Difficulty: Medium
Pastry & Filling
1 Recipe of The Flakiest Gluten Free Pie Dough
Extra flour for rolling out dough
1 Tbsp of Seedless Berry Jam per Toaster Tart
Milk to seal and brush over the top
2/3 C Powdered Sugar
2 tsp Any Type of Milk
1 Tbsp Seedless Berry Jam
Pinch Kosher Salt
Make a recipe of the Flakiest Gluten Free Pie Crust and refrigerate in a flat rectangle for at least a half hour.
Roll out the dough to a 1/4" thick on a lightly floured surface. The more you roll out and cut at once, the less scraps you will have, however it is easier to manage tears in the dough when rolling out smaller pieces.
With a pizza cutter or a rectangular cookie cutter, cut as many toaster tarts as the pie dough will allow.
Add a tablespoon of your favorite seedless berry jam and spread around, leaving 3/4" around each edge to properly seal the edges together.
Brush milk around the boarders and top with the second cutout of pie dough. Press them firmly together, leaving as little air as possible in the middle.
Freeze the filled toaster tarts for about 10 minutes while you preheat your oven to 375 degrees F.
Before baking, brush the tops with milk to ensure browning, and then bake for 18-20 minutes until the tops are golden brown.
Let them cool while you make the berry glaze.
Mix together powdered sugar, milk, seedless berry jam, and kosher salt for a beautiful colored glaze that doesn't need food coloring. Then frost the tops.
I hope you enjoy these fun little treats! If you are making them for a party or you have a family that likes all different flavors, consider filling them with fun different fillings. These would be great with apple pie filling, brown sugar, strawberry jam, chocolate ganache, lemon curd or nutella. The hard part is rolling out and sealing the dough, so get creative with the fillings!