For a fast dessert or an on-the-go breakfast, this is a healthy treat that you can bake, especially if you have any tart or pie dough leftover from previous baking.
Tart base recipe
▪ 125 grams salted butter, melted
▪ 90 grams of caster sugar
▪ 1 egg
▪ 250 grams flour
▪ Pumpkin Jam
▪ Cream Cheese
▪ Egg wash
▪ Caster sugar to sprinkle
Preparation: Mix the flour with the sugar, melt the butter and incorporate the egg. Combine this into the dry ingredients, and kneed just until everything is mixed together. Let set in the fridge at least one hour, or preferably overnight.
Roll the dough until thin and cut with a round cookie mould, or just cut out rectangles with a knife. Just make sure they are all the same size. Spread a small dollop of cream cheese and top with pumpkin jam. Keep at least 0.5cm free of each side so the filling doesn’t escape while you try to close the tart with the top part of dough. After covering each tart with remaining dough, press down the sides with the edge of a fork and place each tart on a tray with parchment paper.
Brush with egg wash and sprinkle with a bit of sugar. Bake at 175°C until the dough turns golden brown. Let cool or serve right away with some refreshing ice cream. For a few decorative tips, like leaves, seek out some tutorials on youtube to use up any scraps of dough you don’t want to throw away in vain.
For a breakfast or a tea time treat, heat up the tarts in the toaster. Hence the name, pop tart!
By Megan Melling
Megan Melling’s journey into the food world started in 2011 when she decided to enrol in Cookery and Food Production in Estoril. She was born American, but grew up in the Algarve, so she gets the best of two opposite culinary cultures. She has worked as a cook in Lisbon for the past year and is currently in the process of opening up a gourmet project in Lagos. Check out all of her personal recipes on her blog www.melsvittles.wordpress.com and facebook page Mel’s Vittles for some yummy photos and food facts.