Bourbon Blackberry Pop-Tarts (Print Version)
# Ingredients:
→ Crust
01 -
315 g all-purpose flour
02 -
25 g granulated sugar
03 -
3.5 g fine salt
04 -
225 g unsalted butter, cold, cut into cubes
05 -
60 ml cold bourbon
06 -
60 ml ice-cold water
07 -
1 large egg, for egg wash
→ Filling
08 -
240 ml bourbon blackberry jam
→ Glaze
09 -
120 g powdered sugar
10 -
30 ml water, plus more if needed
11 -
30 ml bourbon blackberry jam
12 -
5 ml lemon juice
# Instructions:
01 -
Combine all-purpose flour, sugar, and salt in a food processor and pulse briefly to blend.
02 -
Add cubed cold butter to the flour mixture and pulse until butter pieces resemble peas and lima beans.
03 -
Add cold bourbon and ice-cold water, pulsing just until dough loosely comes together and holds when pressed.
04 -
Turn dough onto a lightly floured surface, knead gently to form a disk, divide into two, wrap each in plastic film, and refrigerate for at least 1 hour.
05 -
On a floured surface, roll each dough disk into a sheet approximately 25 x 35 cm.
06 -
With a rectangular cutter or stencil, cut six pieces from each sheet to yield 12 rectangles in total.
07 -
Arrange half of the rectangles on a lined baking tray. Top each with 15–30 ml bourbon blackberry jam. Moisten the edges with water.
08 -
Place remaining rectangles over filled bases, press edges with a fork to seal, and prick tops with a fork to allow steam to escape.
09 -
Whisk one egg with 5 ml water and gently brush over the tops of the pastries.
10 -
Bake in a preheated oven at 175°C for approximately 20 minutes or until golden brown. Allow to cool fully before glazing.
11 -
Whisk together powdered sugar, water, bourbon blackberry jam, and lemon juice. Add extra water in small increments if needed for pourable consistency.
12 -
Spoon glaze over cooled pastries, allowing it to set before serving.
# Notes:
01 -
Ensure butter and liquid ingredients remain cold throughout preparation to achieve a flaky pastry.
02 -
Chilling the dough prevents excessive shrinkage and improves texture.