Since cherries aren't in season right now, I used frozen cherries for the filling. I kept it super simple with a little sugar, lemon juice, and a splash of bourbon, then thickened the mixture with some cornstarch.
This was a really fun project, and I think kids would really get a kick out of making these for Valentine's Day.
Cherry-Nutella Pop Tarts
pastry from these Pumpkin Pie Pop Tarts, which are from Joy the Baker
For the Pastry:
- 2 cups all-purpose flour
- 1 1/2 Tbs granulated sugar
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1 large egg
- 2 Tbs milk
- 1 large egg (for brushing the dough)
- 12-oz frozen cherries, thawed and drained
- 2 Tbs sugar
- juice of half a lemon
- splash of Bourbon (optional)
- 1 Tbs cornstarch mixed with 1 Tbs water
- Nutella (optional)
- 1 cup powdered sugar
- 2-4 Tbs milk
- 1/2 tsp vanilla extract
In the bowl of a food processor, pulse together flour, sugar and salt. Add the cold butter and pulse in 1-second increments until the butter is the size of peas. The mixture should also hold together when squeezed into a ball.
In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and process to make sure that moisture is introduced to all of the flour mixture. On a lightly floured surface, knead the dough for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes
While the dough is chilling, prepare the filling:
In a medium saucepan, combine the cherries, sugar, lemon juice, and bourbon. Bring to a boil over medium heat, and mix in the cornstarch mixture. Cook until thickened, stirring often, 5-10 minutes. Use a fork to mash the cherries. Set aside until ready to use.
On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 9×12-inches. Trim dough with a pizza cutter, creating a perfect rectangle that is 9-inches tall and 12-inches long. Using the pizza cutter, cut each side into thirds, creating 9 squares. Place dough squares in the fridge while you roll out the second piece of dough in the same way. Alternatively, use a heart-shaped cookie cutter to cut out the pastry.
Brush one set of 9 squares with beaten egg. This will act as the glue for the top layer of dough. Spoon about one to two teaspoons of nutella into the center of each piece of dough, and then top that with one tablespoon of pie filling. If you aren't using the Nutella, just top the pastry with the one tablespoon of cherry filling. Top with a second piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.
Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge for at least 30 minutes while the oven preheats.
Remove tarts from the fridge and brush the tops with the egg wash. Bake for 25 to 30 minutes, or until light golden brown on top.
While the tarts bake, whisk together ingredients for the glaze and set aside.
Let baked tarts rest on a cooling rack to cool completely, and then use a spoon to drizzle the glaze over the Pop Tarts. Best served within 2 days.