Apricot Pop Tarts with Vanilla Bean Icing
- ½ recipe Homemade puff pastry, or ½ recipe of Rough Puff pastry, or about 700g good quality store bought puff pastry (the filling recipe makes more than enough jam, so this can be easily scaled depending on how many you want to make, and they freeze very well)
Apricot Jam Filling
- 1kg apricots, pit removed and roughly chopped
- 60g (¼ cup) water
- 600g sugar
- ½ teaspoon vanilla bean paste
- pinch of kosher salt
- Juice of half a lemon
Vanilla Bean Icing
- 150g Powdered sugar, Sifted
- ¼ cup (4 Tbsp) heavy cream
- ½ teaspoon vanilla bean paste
- 1 egg whisked with 1 tbsp milk
APRICOT JAM FILLING
- Place a small plate in the freezer to use later to check the gelling of the jam.
- In a Large heavy bottomed pot (I used a dutch oven), bring the apricots and water to a gentle boil, and then cook, stirring often, until the fruit is tender.
- Add the sugar and cook, stirring often, until it is starting to reduce slightly, or reaches 105˚c / 220˚f on a candy thermometer. Skim off any foam if it develops.This generally takes me about 15-20 minutes, and I prefer to use the thermometer method and double check with the plate method.
- To double check if the jam is done, place about a tablespoon on the frozen plate, then return to the freezer for 2-3 minutes (remove the jam from the heat while you wait to ensure that it does not overcook). Give the jam on the plate a little nudge with your finger - if it wrinkles, it is done.
- Ladle the finished jam into the sterilised jars, and screw the lids on tightly. Allow to cool completely, then store in the fridge.
- Preheat the oven to 375˚f / 190˚c. On a lightly floured surface, roll out the puff pastry into a large rectangle. If you are worried about it getting too warm and soft, you can cut it in half and do this in two parts. Using a ruler and a sharp knife or pastry cutter, cut the pastry into 3" x 4" rectangles (7cm x 10cm). You should get approximately 18 rectangles. Place the cut rectangles carefully onto a parchment paper lined baking sheet, and refrigerate for 10 mins to help firm up the pastry slightly.
- Remove the pastry rectangles from the fridge and match up into pairs. Lightly brush the edges of one piece of pastry with egg wash, then place about a tablespoon of apricot jam in the centre. Top with a second piece of pastry, pressing down lightly around the edges to seal, ensuring that there are no air bubbles. Use the tines of a fork to press down around the edges to help seal. Place on a parchment paper lined baking sheet. Repeat with the remaining rectangles of pastry until all the pop tarts are assembled.
- Transfer the baking sheet to the freezer, and freeze the pop tarts for 15 minutes. Remove from the freezer, and brush lightly with egg wash.
- Bake the pop tarts for 30-35 minutes, until puffy and golden brown. Remove from the oven, cool on the baking sheet for 10 minutes, then transfer to a wire rack and allow to cool completely.
- Combine all of the icing ingredients in a small bowl until a spreadable consistency. Add more powdered sugar or cream if necessary. Spoon over the pop tarts and garnish with sprinkles if desired.
- Best eaten on the same day that they are made.