Real Snacks (Sasquatch, 2012) by Lara Ferroni recreates your favorite childhood treats and brings them together all in one cookbook. Every recipe can be modified to be gluten-free or vegan friendly, so that everyone can take a trip down memory lane. The following excerpt is her recipe toaster tarts.
This recipe, adapted from the one on the King Arthur Flour website, is far more interesting than the slightly stale foil-wrapped tarts we all grew up with. My own personal preference for filling is blueberry, but you can fill these with just about any jam or spreadable filling you like.
• 2/3 cup (80 grams) all-purpose flour
• 2/3 cup (80 grams) ground millet or sweet rice flour
• 1 tablespoon cane sugar
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, chilled and cut into pieces
• 8 to 16 tablespoons ice water, divided
• 1 large egg
• 8 tablespoons jam or other spreadable filling
• 1/4 cup Glaze (optional)
Whisk the whole-wheat pastry flour, all-purpose flour, ground millet flour, sugar, and salt together. Work in the butter with your fingers until there are pecan-sized lumps of butter still visible and the mixture holds together when you squeeze it. Add 3 tablespoons of the water and mix with a fork until it is absorbed. Then add the remaining water, 1 tablespoon at a time, just until a shaggy dough ball forms. You may not need all the water.
Shape the dough into a 4-by-6-inch rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
Place the chilled dough on a lightly floured work surface and cut it into 4 equal pieces. Roll each piece into a rectangle about ⅛ inch thick. Trim off the edges to create even rectangles.
Beat the egg with 1 tablespoon water. Brush the egg wash over one piece of the dough. Imagine the dough divided into quarters and place 1 heaping teaspoon of jam in the center of each quarter. Top with another rolled-out piece of dough and press gently to seal around each of the filling pockets. Repeat with the remaining 2 pieces of dough. Reserve the remaining egg wash.
Line a baking sheet with parchment. Carefully cut each dough packet into quarters and use a fork to pinch the edges. Place the tarts on the prepared baking sheet and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Brush the chilled tarts with the remaining egg wash and, using a fork, prick vent holes in the top of each tart. Bake the tarts until they are golden brown, 25 to 30 minutes. Cool slightly before serving, and spread with glaze if desired.
For gluten-free Toaster Tarts, replace the whole-wheat pastry and all-purpose flours with an equal amount of gluten-free all-purpose baking mix.
For vegan Toaster Tarts, replace the butter with an equal amount of coconut oil. Instead of the egg wash, brush the tarts with nondairy milk.
More from: Real Snacks• Chocolate Mint Wafer Recipe
• Home Baked Potato Chips Recipe
• Orange Vanilla Ice Pop Recipe
©2012 By Lara Ferroni. All rights reserved. Excerpted from Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by permission of Sasquatch Books.