Homemade Pop Tarts
- 3 1/2 cups all purpose flour
- 1 1/2 cup whole grain flour
- 3 teaspoons raw sugar
- 2 teaspoons sea salt
- 18 ounces cultured butter
- 6 ounces whole milk, chilled
- 2 oz sourdough active liquid starter
- 1 egg yolk, Splash of Milk
- Large grain sugar for sprinkling
- 5 lbs Rhubarb
- 2 lb 10oz raw cane sugar
- 6 oz lemon juice, 1 oz reserved
- 1 oz fresh ginger, grated
- 10-12 fresh lavender blossoms
Instructions for the Homemade Pop Tarts
1. Cut the butter into 1/2-inch cubes and chill. Whisk together flour, sugar and salt. Add butter to the bowl and toss till coated. Use your fingers to break up butter working it into the flour. After a few minutes, dump mixture onto your pastry surface and continue to cut butter into the flour with your bench scraper. Dissolve sourdough starter into milk.
2. Once the butter is the size of irregular pea sized chunks, make a well in the center of the dry ingredients and add milk mixture. Use your bench scraper to fold the butter-flour mixture into the well until incorporated. Dough should be sticky, dry and clumpy. Begin to squeeze and knead the dough together, using your bench scraper to gather any stray bits. Once dough is together, shaggy messy and spotted with butter but together, divide into four roughly equal discs and wrap in plastic wrap. Allow to chill for minimum 30 minutes or overnight in your fridge. Once cold dough can be moved to freezer, keeps for 4 months so you can have pie ready in a snap whenever you want it.
3. Pull one disc of dough from fridge, lightly flour your pastry surface and begin to roll out, starting in the center rolling away from you and toward you. Give the pastry a quarter turn clockwise and continue rolling out from center, repeat this process. Use flour sparingly to keep pastry from sticking, use your bench scraper as needed to help as well. Roll out pastry to roughly a rectangle measuring 20 by 12 , and at least 1/4 inch thick, ideally 1/8 inch thick. Use a pizza cutter or a pastry wheel to cut pastry into 3 by 5 rectangles. Repeat with remaining dough, including gathering scrapes and rolling out. Move rectangles to fridge, wrapped tightly to chill for 15 minutes.
4. Lay rectangles out on countertop, brush every other one with egg wash made of egg yolk and milk. Fill with a heaping tablespoon of cooled rhubarb jam, top with another rectangle and press the edges firmly together. Use a fork to reenforce the edges and poke holes into top to encourage venting. Move to freezer to chill before baking for 30 minutes or up to 2 months. Preheat oven to 400.
5. Move pop tarts to prepared cookie sheet with parchment paper. Brush with egg wash and sprinkle with large grain sugar. Bake for 18-20 minutes, or until pastry is crisp golden brown
Directions for Jam Filling
1. Combine rhubarb, sugar in a large nonreactive container overnight, to help break down the cellulose.
2. In a large pot over medium heat add rhubarb sugar mixture, ginger and lemon juice stirring to combine and encourage the remaining sugar to melt.
3. Stir constantly to prevent burning. Continue cooking for 15-20 minutes, jam will rush up the sides of pot and fall down until it is thicker and jewel toned. Test for doneness, by placing a small sample on a spoon and putting in the freezer for 4 minutes. If jam is neither cold nor hot and can be pushed on the spoon with your finger leaving a clear trail jam is done.
4. Taste jam and adjust with remaining lemon juice if it needs to be brightened. sprinkle jam with lavender blossoms. Stir blossoms into jam gently off the heat to infuse the jam.
5. Move jam to a nonreactive container to cool for storage in your fridge for 6 months.
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