It's one week from Valentine's day and we are back with another #airfryerfriday! While we are having a blast with our new air fryer, we know that some of you have mentioned you don't yet have one, so the Gluten Free Pop Tart recipe we are sharing today is both *Air Fryer and Conventional Oven friendly. We've made a recipe card with instructions for both, plus a recipe card for our Homemade Berry Jam + Sugar Glaze! So, let's jump right in...
Gluten Free
Yields: 6 GF Pop Tarts
Gluten Free Flaky Pie Crust
Active Prep Time - 20 minutes, Chill Dough Minimum - 1 hour, cook time - 15 minutes
1 1/4 c all-purpose gluten-free flour
2 T. granulated sugar (we used coconut sugar)
1/4 t. salt
1/2 t. xanthin gum (leave out if it's already included in your GF flour - ours was)
1/4 c. very cold unsalted butter
1/4 c. very cold shortening
1 egg
1/4 t. apple cider vinegar
3 T. ice cold water
Berry Jam
20oz frozen strawberries (we used mixed berries)
1/4 cup water
3 T. coconut sugar (regular granulated sugar can be used if desired)
Glaze
1 c. organic powdered sugar
4 t. water
1/4 t. vanilla extract
small pinch of beet powder (we used red food coloring)
To start making the dough, chop the butter into small chunks and place in small bowl. Add shortening + water to that bowl and place into the freezer for 5 minutes or until really cold. Combine all ingredients in large bowl + mix with your mixer until fully combined.
Add dry ingredients first then wet ingredients. We used a hand mixer.
Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour.
You can start the berry jam at this point (if you haven't already pre-made it). Combine the 20oz of frozen berries in medium sized sauce pot with 1/4 c. water and 3 tablespoons of coconut sugar. Bring to boil + reduce to medium to medium-low. Simmer 25-30 minutes, stirring frequently.
Jam will thicken as it cools. If it's too lumpy for your preference, puree using a hand blender or regular blender, we used an individual Magic Bullet (Wait until completely cool before filling the pop tarts).
After one hour, remove dough from fridge and let stand at room temp for 15 minutes.
Unwrap the dough ball and place onto parchment paper lightly floured with GF flour.
Lightly flour the top of the dough and add another sheet of parchment paper over the top.
Roll out the pastry dough to 1/8-1/4"thick depending on your preference (thicker dough will result in longer cook times).
Preheat oven to 400ºF (*375ºF for Air Fryer, but this only needs to preheat for a few minutes) Line a large baking sheet with parchment paper or a silicone liner. Use your selected cookie cutter to cut an even number of shapes (you'll need a top and a bottom) from your dough, or cut squares if you don't want to get cutesy.
Place a tablespoon of jam in middle of half of the cut shapes.
Wet fingers + outline the 1/2 inch edge of raw dough and place other cut half on top and press down to seal edges. Crimp edges with a fork or fingers.
If using a conventional oven, place pop tarts on the parchment lined baking sheet and bake for 10 minutes at 400 F, and reduce to 350 F for 5 more minutes or until golden brown.
*If using an Air Fryer, spray the basket with non-stick spray and bake for 7 minutes at 375ºF or until golden brown.
To Make the glaze, thoroughly mix the powdered sugar, water, and vanilla extract (and coloring if desired) until well combined.
Allow to cool before trying to eat or you WILL burn your mouth:)
Pour your glaze over the pop tarts or use as a dipping sauce like we did! ENJOY!
And by enjoy, we mean, really, really enjoy!:)
