Pop Tart-Style Fruit Tarts
Category: Dessert             Servings: 10 pop tarts


Pop Tart-Style Fruit Tarts - GF

1 bag unbaked Pie Crust or mix prepared according to instructions - enough for 2, 9-inch pie crusts

4 cups baked white cake in cubes (equivalent to 3/4 of a single 9-inch layer cake)
18 ounces (1 1/2 cups) red raspberry preserves, or other flavor
2 teaspoons gluten-free vanilla


Preheat oven to 425 degrees.

Combine all filling ingredients in bowl of heavy duty mixer and beat on high for 5 minutes or until purée is smooth. Cut dough in half and roll each piece between sheets of plastic wrap until it measures a 9-x-11-inch rectangle. Cut dough into 5 strips lengthwise (will measure 9-x-2-1/4-inches). Place a generous dollop of filling on center of each strip and spread evenly over middle third of strip.

Fold crust from both sides to meet in center of middle section. Seal edges. Turn over onto baking sheet so that folded sides are down. Cut 2-3 slits in top of each. Bake 20-25 minutes. Cool at least 10 minutes before eating.

Yields 10 pop tarts
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