These rhubarb pop-tarts are simple homemade hand pies made with flaky pie crust, a quick rhubarb jam and a simple honey glaze icing.
For the pastry:
2 1/4 cups (290 gm) of all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (113 gm) butter
1/2 cup (113 gm) shortening
5 tablespoons ice water
For the Rhubarb Jam:
¾ pound rhubarb, chopped
6 tablespoons (75 gm) sugar
1 tablespoon water
For the honey icing:
¾ cup powdered sugar
1 tablespoon honey
1 tablespoon milk
For the rhubarb drizzle (optional):
½ cup powdered sugar
1–1/2 tablespoons rhubarb jam
1–2 teaspoons of water, as needed
To prepare the pastry:
Combine flour, salt and sugar in a medium sized bowl.
Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Divide dough in half and pat into two round, flat disks. Wrap with Saran wrap and refrigerate for at least an hour.
To prepare the rhubarb jam:
Combine all the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10minutes until the rhubarb has broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.
To prepare the pop-tarts:
Roll out one disk of pastry to 1/8” thickness on a floured surface. Use a ruler and a sharp knife or pizza cutter to cut 3” squares out of the dough. Each Pop-Tart will require two pieces (one for top and one for bottom). You can gather any extract pieces of dough and repeat this process to get enough pieces.
Place 2-3 teaspoons of cooled filling on top of half of the rounds.
Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Vent the top of each rectangle by poking the top of the pastry with a fork 2-3 times. Freeze the pop tarts on the baking sheet for at least 2 hours or up to a week.
When ready to bake, preheat the oven to 375 degrees. Bake the tarts, uncovered, for 25-30 minutes or until golden brown. Allow to cool before topping with glaze.
To prepare the icing:
Whisk the powdered sugar, honey, and milk together. Add extra powdered sugar to thicken and extra milk to thin the glaze. Spoon a small amount onto each poptart. Follow up with the rhubarb drizzle, if desired. Again, combine the sugar, rhubarb jam, and water with a whisk. Add extra powdered sugar to thicken it and extra water to thin it. Drizzle on and enjoy!