Shopping list
200g raspberries
410g can of peaches, in fruit juice
1 tablespoon cornflour
1 tablespoon honey
2 x 320 g puff pastry sheet
1 free range organic egg, beaten
150g icing sugar
sprinkles
Pop Tarts are a real children's favourite! In the USA they are eaten for breakfast, even by adults. You buy them there ready-made in a large box, packed separately in foil bags. You take the Pop Tarts out of the bags and put them in a toaster. But we make them fresh, with an American recipe in hand. With fresh puff pastry, fruit and icing. Then they are really tasty!
How to make 12 Peach Melba Pop Tarts
The preparations
Set 6 plump raspberries aside.
Drain the peaches.
Cut the peaches into cubes.
Toss through the remaining raspberries.
Stir honey and cornflour together.
Stir it into a thick paste.
Coat the fruit in the honey mixture.
How to assemble the Pop Tarts
Cut the pastry into rectangles.
Put the long side towards you.
Beat the egg.
Put fruit on 1 side of the dough.
- Spread beaten egg on the edge of the dough around the fruit
- Close the dough and seal the edge with a fork
- Brush the Pop Tarts with egg and poke a few holes on top
- Place the Pop Tarts on a baking tray lined with baking paper
*Preheat the oven to 180°C / 200°C Fan
Place the Pop Tarts 30 minutes in the fridge.
*Bake the Pop Tarts in 20 minutes golden.
Allow to cool first on the baking tray.
Let the pop tarts cool completely on a wire rack.
Meanwhile rub the 6 plump raspberries through a sieve.
Stir the raspberry pulp with the icing sugar smooth.
Spoon the icing on top of the Pop Tarts
Scatter sprinkels on the wet icing.
Allow the icing to dry.
We made half the recipe but the Pop Tarts have almost disappeard! Next time we'll make 2 rolls of puff pastry, enjoy!