What kid doesn’t love Pop-Tarts® ? Handheld pies are even better than whole pies. Make your own and avoid all the preservatives.
Adapted from www.ChezPim.com
Makes about 6-8 tarts
2 1/2 pounds rhubarb, chopped into 1 inch pieces
1 cup sugar (or less, if you prefer a more tart filling)
2/3 cup water
Juice of one orange
Zest of half an orange (or a few orange peels, which must be removed before you fill the tart)
Pie crust (store-bought or your favorite recipe for a double crust)
A few tablespoons turbinado sugar (for sprinkling on top)
1 egg, whisked, for egg wash
- In a 3-quart pan, add the ingredients for the rhubarb filling (rhubarb, sugar, water, orange juice and zest or peel). Bring to a boil, then reduce heat to low. Cook until the mixture reduces and resembles jam filling. Test for sweetness and add sugar if desired (I prefer my filling a little more tart than sweet). Remove and discard the peel, if using.
- Preheat oven to 400°F. Cut the dough into 8- x 6-inch pieces (about 6 to 8 tarts), and on a floured surface roll dough into a thin rectangle (if you are using store-bought pie crust, use both discs). The idea is to roll the dough into the shape of a pop-tart. Next, cut the edges so that you have clean lines. Chez Pim suggests placing them on parchment paper before you add the filling. This is a good suggestion.
- Add about two tablespoons of filling on one side of the dough rectangle and then fold the dough over the filling. Use a fork to crimp the edges. Do not overfill with rhubarb or it will seep out the edges.
- Brush the pop-tarts with egg wash, sprinkle the tops with turbinado sugar, and then place in the oven. Bake for about 15 minutes or until golden brown.