Jam packed with fruit and flavor- I was delighted to “have” to test this recipe more than once. The first batch was just the right amount of tender and perfectly balanced between rhubarb, pastry, and sweet cardamom glaze, in short, amazing, once I finally got it together, but handling the dough, measuring out rectangles, and crimping caused a steady stream of under the breath cussing. It was a warm day and this dough goes from crumbling and stiff to tearing and sticky in short order. I knew I needed a way to just roll and be done, with as little fussing as possible, then it struck me- Ravioli!
So pop tarts two days in a row. Not that anybody around here minds. I’ve been enthusiastically greeted by all my neighbors each time I bring out a batch of these rhubarb pop tarts. Pastry that is pop tart in name only, too buttery and tender to pop in the toaster.
Notes and suggestions for Rhubarb Pop Tarts with a cardamom glaze: ravioli style
- Though these have a generous amount of rhubarb jam if you wanted even more fruit you could make one giant pop tart/slab pie instead. Just double the amount of rhubarb jam.
- Turns out I completely missed an “are pop tarts ravioli?” debate, here’s some of the twitter blow by blow.
- For the filling I used this not too sweet rhubarb jam recipe but you can use your own or follow the Saveur recipe I based my jam off of.
- No food processor? Both the smitten kitchen and king arthur flour recipes offer gadget free instructions.
- Recipe adapted from smitten kitchen and King Arthur Flour
- 1 cup All Purpose Flour
- 1 cup Whole Wheat Pastry Flour
- 1 tablespoon sugar
- 1/2 teaspoon cardamom
- 1 teaspoon diamond kosher saltsalt
- 1 cup unsalted butter, cut into pats 2 sticks
- 1 large egg
- 1/4 cup milk 3 tablespoons
- 1 cup rhubarb jam
- 1 teaspoon cornstarch
- 1 cup powdered sugar
- 2-4 Tablespoons milk
- 1/4 teaspoon cardamom
- a dash of garam marsala (optional)
- 1/2 teaspoon vanilla
- pinch of salt
- a few drops of lemon oil or sub one teaspoon lemon juice for some of the milk
To make the dough: combine flours, sugar, cardamom, and salt in food processor, give it a few whirrs to combine. Add butter and pulse 8-10 times in one second intervals until butter is about pea size. Whisk together the egg and milk and add to food processor. Pulse for about ten seconds until dough is integrated and the mixture just begins to come together. do not let it form a ball. See the accompanying photo for approximate texture.
Dump the dough onto the counter and knead until it just forms a cohesive dough.
Divide the dough in half. Shape each half into a rough 3" x 5" rectangle, Wrap in plastic or waxed paper, and refrigerate for 30 minutes or up to two days; this will relax the gluten and firm up the dough a bit, making it easier to roll. You can also refrigerate the dough for up to 2 days; let it rest for 15 to 20 minutes at room temperature before you roll it out.
In a small Pan combine one cup of Rhubarb Jam with a teaspoon of cornstarch, heat to boiling, stirring frequently and then remove from heat, allow to cool
Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick and approximately 18” x 6”.
Roll the second piece of dough just as you did the first.
Place twelve tablespoons of filling in two rows of six on one of the sheets of dough. (I did this on the prepared baking sheet) Schmear the remaining jam in a thin layer to the edges of the dough to help seal it all together.
Place the second sheet of dough on top of the first, using your fingertips k to press firmly around each pocket of filling, sealing the dough well on all sides. Trim off the edges
Cut the dough evenly in between the filling mounds to make 12 tarts. I like to use a ravioli cutter so it doesn't cut the parchment paper. Press the cut edges with your fingers to seal, then press with a fork or chopstick to seal again. (I used a large serving fork, pressing once on each side). Place the scraps to the side on the baking sheet.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork. Refrigerate, uncovered, for 30 minutes.
Preheat your oven to 350°F.
Remove the tarts and dough scraps from the fridge, and bake for 25-30 minutes, until they're a light golden brown. Remove them from the oven, and allow to cool on the pan.
Whisk together the ingredients for the cardamom glaze while the tarts are cooling. It should be just thin enough to pour.
Glaze the tarts while they are still warm but not hot 10-15 minutes after removing from the oven.
Store in an airtight container at room temperature for up to two days or freeze for up to a month.
I bake the dough scraps along with the tarts, dipping them in any remaining glaze.