Wednesday, June 5, 2013

Pop. Tarts. AKA: This is what I do with leftover pate brisee dough.

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Cherry filled pate brisee pops.

If you remember yesterday's post, wherein I made a Strawberry Rhubarb tart, I said you'd have a little dough left over (click here to get the dough recipe).   Here's what I do with it:





(1)  I roll out the remaining dough into a rough rectangle and cut out as many  1" x 2" pieces as I can muster.


(2) If I'm feeling jaunty and I've got them on hand,  I place a lollipop or popsicle stick onto one dough piece.



(3)  I put just a skosh of filling.  Today I used cherry preserves I'd made last year along with a few blueberry filled, made by combining 1 cup of frozen wild blueberries with a few tablespoons of sugar, a touch of lemon zest and juice and then simmered until it thickened.  Make as much filling as you need, remembering you only need a scant teaspoon for each one.  Jam works beautifully.  As does Nutella.  And get this, you can make them savory.  I filled some with cheese and sprinkled them with sea salt.


(4)  Egg wash the edges and place a second rectangle of dough on top.  Press very gently along the edges with your fingertips to adhere and using an extra lollipop stick, press along the edge gently to create a lovely ridge.  You can use a fork too, but I love the neat edge that the stick gives you.  Use a toothpick to poke little holes all along the the top piece of dough.

(5)  Brush the top with egg wash (optional) and bake at 350ยบ for about 15 minutes.  The egg wash makes the pop brown more deeply and gives it shine, which is something you could do without if you're covering with glaze.

(6)  Allow to cool completely and drizzle glaze on top.  I stir together about 1/4 cup confectioner's sugar with a tiny bit of milk.  I stir and keep adding drops of milk until I get a thick yet spreadable consistency, adding a little food coloring if the mood strikes.



(7)  Gently drizzle the glaze over the top of the pop.  This is a deliciously tender dough and if you "spread" the glaze with an offset too aggressively, the dough will flake off.  To avoid this, I either pipe or drizzle the glaze as uniformly as I can.  If you have sprinkles, apply while the glaze is still tacky.