Jellybean Pop-Tarts
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 tablespoons heavy cream
1 cup Jellybeans1 cup powdered confectioners' sugar
3 tablespoons cream
rainbow sprinkles
With an oven rack in the center position, preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter, or by hand until the mixture is coarse. Add the cream, a little at a time, gently mixing the dough after each addition. Continue mixing until the dough forms a ball.
Place dough on a lightly floured surface and roll into a rectangle, about 1/8-inch thick. Cut out 16 rectangles of equal size (3- by 5-inch index cards is a good guideline for measuring).
Place jelly beans in neat rows along half of the rectangles. How many beans fit on your pastry rectangles will vary depending on the brand of jellybean. Whatever the size, make sure there is a half inch of empty dough on all sides. Place the remaining rectangles of dough on top of the ones with jelly beans, and crimp all four edges by hand or with a fork to ensure that the filling won't ooze out. Poke a few holes in the top to allow steam to escape.
Place the tarts on the prepared baking sheet, and bake until the edges are lightly golden, about 7 to 8 minutes. Remove from the oven and let cool completely.
While the tarts cool, prepare the icing by combining the confectioners sugar with the cream. After the tarts have cooled, drizzle the icing on top and garnish with rainbow sprinkles if desired.
Makes 8 pop-tarts
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 tablespoons heavy cream
1 cup Jellybeans1 cup powdered confectioners' sugar
3 tablespoons cream
rainbow sprinkles
With an oven rack in the center position, preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter, or by hand until the mixture is coarse. Add the cream, a little at a time, gently mixing the dough after each addition. Continue mixing until the dough forms a ball.
Place dough on a lightly floured surface and roll into a rectangle, about 1/8-inch thick. Cut out 16 rectangles of equal size (3- by 5-inch index cards is a good guideline for measuring).
Place jelly beans in neat rows along half of the rectangles. How many beans fit on your pastry rectangles will vary depending on the brand of jellybean. Whatever the size, make sure there is a half inch of empty dough on all sides. Place the remaining rectangles of dough on top of the ones with jelly beans, and crimp all four edges by hand or with a fork to ensure that the filling won't ooze out. Poke a few holes in the top to allow steam to escape.
Place the tarts on the prepared baking sheet, and bake until the edges are lightly golden, about 7 to 8 minutes. Remove from the oven and let cool completely.
While the tarts cool, prepare the icing by combining the confectioners sugar with the cream. After the tarts have cooled, drizzle the icing on top and garnish with rainbow sprinkles if desired.
Makes 8 pop-tarts
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