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White Chocolate Cheesecake Tartlets with Blood Orange Swirl

White Chocolate Cheesecake Tartlets with Blood Orange Swirl by Wood and Spoon Blog by Kate Wood. These are almost shortbread tart crusts filled with a no bake cream cheese and white chocolate filling. The quick blood orange jam here adds a swirl or flavor and tang. You can substitute in another favorite jam here! These come together quickly and make for a nice make-ahead dessert option for small dinner parties. They are an easy to make simple fancy dessert for the spring! If you're wondering how to use blood oranges, this is how! Read more on thewoodandspoon.com

You guys know me by now. I take any and every excuse for celebration and do my best to turn it into a full-on party. Maybe it’s because I love my friends; maybe it’s because I love seeing fresh-cut flowers and balloons scattered about my house. Whatever the case may be, I adore the party planning process, particularly as it pertains to selecting a menu and theme. These white chocolate cheesecake tartlets were among the goodies I shared at a gathering a few weeks ago, and I’m thrilled to get to chat about them with you all today as the last installment of this year’s #monthofchocolate.

White Chocolate Cheesecake Tartlets with Blood Orange Swirl by Wood and Spoon Blog by Kate Wood. These are almost shortbread tart crusts filled with a no bake cream cheese and white chocolate filling. The quick blood orange jam here adds a swirl or flavor and tang. You can substitute in another favorite jam here! These come together quickly and make for a nice make-ahead dessert option for small dinner parties. They are an easy to make simple fancy dessert for the spring! If you're wondering how to use blood oranges, this is how! Read more on thewoodandspoon.com

Brett and I attend a couple’s small group at our church on Sunday mornings. It’s a mix of couples, mostly married and some not, ranging in age from late twenties to late fifties-ish, and it is such a healthy and life-giving thing for us. In an effort to get out of the “classroom” and really just have fun, we decided to have a Valentine’s Day Italian dinner. I bought big, shiny heart-shaped balloons and tacky heart confetti and banners to put around my house. We drank wine and ate big pans of my mother-in-law’s lasagna by the candlelight provided from leftover glass votives and tea lights from our wedding. It was entirely cheesy and unnecessary, but even as I sit here typing, I’m totally smiling big because it was just so fun. It feels good to unplug, connect, and have silly, easy conversation with people that love you back.

White Chocolate Cheesecake Tartlets with Blood Orange Swirl by Wood and Spoon Blog by Kate Wood. These are almost shortbread tart crusts filled with a no bake cream cheese and white chocolate filling. The quick blood orange jam here adds a swirl or flavor and tang. You can substitute in another favorite jam here! These come together quickly and make for a nice make-ahead dessert option for small dinner parties. They are an easy to make simple fancy dessert for the spring! If you're wondering how to use blood oranges, this is how! Read more on thewoodandspoon.com

Dessert was all chocolate, partly due to theme and partly out of sheer convenience. In the throws of testing recipes for #monthofchocolate, I was overrun with test batches of flourless chocolate cake, vegan fluffernutter cookies, and these cutie little white chocolate cheesecake tartlets. It seemed like the perfect opportunity to share bites of tester tastes to friends who wouldn’t judge a work in progress recipe. All in all, the night was terrific, and I’m thrilled that you get a taste of that evening today with this elegant and simple recipe.

These white chocolate cheesecake tartlets are a variation of a no-bake cheesecake that I’ve been making for years. The crust is a sweet and crumbly shortbread and is the only portion of the recipe that requires any time in the oven at all. With few ingredients involved, I lean on Kerrygold’s salted butter for flavor and quality. As with most shortbreads, the flavor of this crust is seriously buttery, and I prefer to use a product that has the just-right balance between sweet and salty. This crust, quite literally, melts in your mouth and there’s not doubt in my mind that Kerrygold butter plays a starring role in that.

White Chocolate Cheesecake Tartlets with Blood Orange Swirl by Wood and Spoon Blog by Kate Wood. These are almost shortbread tart crusts filled with a no bake cream cheese and white chocolate filling. The quick blood orange jam here adds a swirl or flavor and tang. You can substitute in another favorite jam here! These come together quickly and make for a nice make-ahead dessert option for small dinner parties. They are an easy to make simple fancy dessert for the spring! If you're wondering how to use blood oranges, this is how! Read more on thewoodandspoon.com

The filling here (made in the microwave, btw!) is nothing more than cream cheese, chopped white chocolate, and a little bit of sugar and vanilla for flavor. The mixture gets folded into whipped cream and it sets up in the fridge to a soft-cheesecake consistency. The fancy show-stopper of these white chocolate cheesecake tartlets is the blood orange swirl. A simple sauce made from blood orange juice, sugar, and cornstarch comes together on the stove and sets to a thick saucy consistency. The mixture can be used in a number of ways (think flavored cocktails, cake fillings, toast toppings, and ice cream compotes!), but here, we use it for it’s floral tang, mild sweetness, and stunning color. You can use a store-bought jam or sauce here in a pinch, but I love putting that fleeting winter produce to use.

White Chocolate Cheesecake Tartlets with Blood Orange Swirl by Wood and Spoon Blog by Kate Wood. These are almost shortbread tart crusts filled with a no bake cream cheese and white chocolate filling. The quick blood orange jam here adds a swirl or flavor and tang. You can substitute in another favorite jam here! These come together quickly and make for a nice make-ahead dessert option for small dinner parties. They are an easy to make simple fancy dessert for the spring! If you're wondering how to use blood oranges, this is how! Read more on thewoodandspoon.com

I finished off the white chocolate cheesecake tartlets with candied walnuts that I purchased from the store, but this is entirely unnecessary. You can serve solo or opt to finish off with more sauce, whipped cream, or even little ginger cookie crumbles. Find something with texture in your pantry and HAVE AT IT. These little white chocolate cheesecake tartlets are seriously adaptable and would be complimented by a multitude of toppings.

White Chocolate Cheesecake Tartlets with Blood Orange Swirl by Wood and Spoon Blog by Kate Wood. These are almost shortbread tart crusts filled with a no bake cream cheese and white chocolate filling. The quick blood orange jam here adds a swirl or flavor and tang. You can substitute in another favorite jam here! These come together quickly and make for a nice make-ahead dessert option for small dinner parties. They are an easy to make simple fancy dessert for the spring! If you're wondering how to use blood oranges, this is how! Read more on thewoodandspoon.com

Many thanks to Kerrygold for sponsoring these little white chocolate cheesecake tartlets. Be sure to grab a pack (or five!) of their butter for baking up these little tartlets and more. Any dessert this special deserves the added bonus of quality, uncompromised butter, and you can expect that with Kerrygold. I hope you all have enjoyed this year’s #monthofchocolate and I look forward to getting back to business in March with tons of all new words and recipes. Happy Thursday and Happy Baking!

If you like these white chocolate cheesecake tartlets you should check out:

Blood Orange Cheesecake

Blood Orange Bundt Cake

White Chocolate Cake

Lemon Pound Cake

Meyer Lemon Cheesecake

Pumpkin Cheesecake Tartlets

 

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White Chocolate Cheesecake Tartlets with Blood Orange Swirl

White Chocolate Cheesecake Tartlets with Blood Orange Swirl by Wood and Spoon Blog by Kate Wood. These are almost shortbread tart crusts filled with a no bake cream cheese and white chocolate filling. The quick blood orange jam here adds a swirl or flavor and tang. You can substitute in another favorite jam here! These come together quickly and make for a nice make-ahead dessert option for small dinner parties. They are an easy to make simple fancy dessert for the spring! If you're wondering how to use blood oranges, this is how! Read more on thewoodandspoon.com

These white chocolate cheesecake tartlets are mini no-bake cheesecakes swirled with a simple blood orange sauce.

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 120
  • Yield: 6 1x
  • Category: Dessert
Scale

Ingredients

For the blood orange sauce:

  • 1 pound blood oranges
  • ¼ cup (50 gm) sugar
  • 11/2 teaspoons cornstarch
  • ½ teaspoon vanilla extract

For the shortbread crusts:

  • ¾ cup (170 gm) salted butter, at room temperature
  • 11/2 cups confectioner’s sugar
  • 11/2 cups all-purpose flour
  • ¼ teaspoon cinnamon

For the cheesecake filling:

  • 5.5 ounces white chocolate, chopped
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 8 ounces heavy whipping cream
  • ½ cup chopped toasted walnuts, if desired

Instructions

To prepare the blood orange jam:

  1. Peel, slice and seed the blood oranges, being sure to remove as much of the pith (white skin on fruit) as possible, as this will cause the jam to taste bitter. Puree the fruit in a blender or fruit processor until a pulpy juice forms. Pour the juice into a saucepan and whisk in the sugar, cornstarch, and vanilla. Turn the heat to medium and bring to boil, stirring occasionally. Allow to boil, stirring frequently, for 1-2 minutes until thickened slightly. Turn off the heat, skim the bubbles off the top and and place in a heat-safe container to chill in the fridge to at least room temp.

To prepare the crusts:

  1. Preheat the oven to 350 degrees. Cream the butter in a medium-sized mixing bowl until smooth. Add the confectioner’s sugar, cinnamon, and flour and stir on low until a crumbly mixture forms. When you press it between your fingers it should pack like wet sand. Divide the mixture between the 6- 4” tart pans with removable bottoms (I used just shy of ½ cup in each pan) and press into the sides and bottom of the pan in an even layer. I find it’s easiest to press into the sides first and then smooth the remaining dough into the bottom. Place the tart pans on a rimmed baking sheet and place in the oven to pan until firm, about 13-15 minutes. Remove from oven to cool completely.

To prepare the tarts:

  1. Combine the white chocolate and cream cheese in a microwave-safe mixing bowl and microwave in 25 second intervals, stirring regularly afterwards. This allows the white chocolate to melt gently. Continue this process until the clumps of white chocolate combine smoothly with the softened cream cheese. In a separate bowl, combine the vanilla and heavy whipping cream and whip until medium peaks form. Fold about half of the whipped cream into the cream cheese mixture and then fold the remaining whipped cream in until smooth. Be careful to not overwork it. Fill the cooled tart dishes with some of the cream cheese mixture, about 2/3 of the way full, alternating with some of the blood orange jam. I use about 2 tablespoons of sauce in each tart pan. Once the tart pans are filled, use a toothpick to gently swirl the two mixtures together. If you ended up with a big glob of cream cheese on top you can drop a few rounds of sauce on top to make pretty swirls. Place the finished tarts in the fridge to set up. Prior to eating, pull the tarts out of the fridge, pop the tarts out of the pan, and allow to rest at room temp for about 15-20 minutes to allow the crust to soften slightly. Top with toasted walnuts, if desired.

Notes

  • You can substitute in a different jam or preserves for the blood orange sauce. Just loosen it a bit with water until it reaches sauce consistency.

This post has been sponsored by Kerrygold. All opinions are my own. Thank you for supporting brands that make Wood & Spoon possible. 

Raspberry Champagne Pop-Tarts

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

Do you ever wonder how you wound up where you are in life- the events and people and moments that have made you who you are today?

I went to college at Samford University in Birmingham, AL, and the four years I spent there were primarily focused on the tight-knit group of friends that I became apart of. There were best friends, a few who dated, sisters and brothers, and the relationships that formed in the midnights and bags of popcorn we shared somehow became deeply woven into who I was, who I am even today.  

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.
photo by dreamtown co.

In the years that have passed since graduation, some things have changed. There’s been marriage and children, brokenness and death. People have lost touch and moved away. But despite all the change and years that separate us from our 22-year-old selves, there’s still this unmistakable bond, a realness and connection that is so tangible and electrifying that I think you could feel it if you witnessed us together even just for a second. Truly, it’s a remarkable something unlike anything I’ve ever known.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood. Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

We gathered together, all of us friends with our spouses and children, at the lake this past weekend. We told the same jokes and played the same games. We shared meals together and held each other’s babies. We talked about how things used to be and made plans for the future, and for a few days, we were entirely different yet somehow exactly the same.

In the quieter moments of the weekend, I caught myself wondering what would be the sum of all the math we’ve been doing- the addition, division, and multiplication of our group that shaped who we are individually and together. The humans we’ve grown into are a product, in part, of the lessons we learned and experiences we shared during our time together, and watching my friends laugh and move and play like resurrected versions of the 20-year-olds I grew up with was a reminder that what we have is so rare and special that I’ll likely never replicate it again in my life, not even in a million years. Something about that togetherness felt almost holy, and the lump in my throat even now as I write this is proof enough that those relationships from my formative years have affected me to my core. They made so much of who I am today.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.
photo by dreamtown co.

Have you experienced this before? Do you have a friendship that is so intricately tangled with who you are that you can’t tell what belongs to you or was imprinted on you by them along the way? I’m ending our lake weekend away with friends feeling like the richest girl on earth and so sure of those relationships. I know I could go anywhere, for any length of time, and I’d be carrying those people with me, leaving traces of our story like pins on a map that tell of who we are and what we became together. It’s one of the best feelings I know.

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

I won’t say much about these raspberry champagne pop-tarts. These mini pies are sweet and special, like a tiny celebration in a bite-sized form. With a simple fruit and booze filling and my favorite pie crust wrapped around it, these raspberry champagne pop-tarts are equal parts simple and delicious. Although the recipe for these raspberry champagne pop-tarts only yields a few, you can easily double it to feed a crowd- the perfect dessert for sharing at your upcoming summer celebrations. Give them a try and let me know what you think! Love to you all and have a great weekend!

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

If you like these raspberry champagne pop-tarts you should try:

Elderflower Champagne Cupcakes

Strawberry Fig Pop-tarts

Cranberry Pear Pop-tarts

Raspberry Streusel Cake

Berry Rhubarb Tart

Raspberry Lemon Linzer Cookies

Raspberry Rhubarb Crumb Cake

 

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Raspberry Champagne Pop-Tarts

Raspberry Champagne Pop-Tart by Wood and Spoon Blog. These are simple homemade hand pies made with a raspberry champagne jam and a simple champagne glaze icing. Homemade pie dough makes little crimped round tarts that are filled with the simple cornstarch thickened jam. When cool, the desserts are topped with a frosting to sweeten the treats. Find the recipe and how to on thewoodandspoon.com by Kate Wood.

These raspberry champagne pop-tarts have a raspberry champagne jam filling and a tender, flaky pie crust shell. A simple champagne glaze tops each one!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 180
  • Yield: 9 1x
Scale

Ingredients

For the pastry:

  • 13/4 cups (210 gm) of all-purpose flour
  • 1/4 teaspoon salt
  • 11/2 teaspoon sugar
  • 6 tablespoons (85 gm) butter
  • 1/3 cup (70 gm) shortening
  • 5 tablespoons (approximately) of ice water
  • 1 large egg

For the raspberry champagne jam:

  • 1 cup (130 gm) fresh raspberries (or thawed from frozen)
  • 1/3 cup (80 gm) champagne
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • pinch of salt

For the glaze:

  • 1 cup (115 gm) powdered sugar
  • 23 tablespoons champagne

Instructions

To prepare the pastry:

  1. Combine flour, salt and sugar in a medium sized bowl.
  2. 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. Pat the dough into a round, flat disk. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the jam:

  1. Combine all of the ingredients in a small saucepan. Place the pan over medium heat and stir regularly to break up the raspberries until the mixture is thick and bubbly, about 8 minutes. Spoon into a heat-safe bowl and place a sheet of plastic wrap directly on top of the jam. Allow to cool at least to room temperature.

To prepare the pop-tarts:

  1. Whisk an egg in a small bowl for the egg wash and set aside.
  2. Roll out the disk of pastry to 1/8” thickness on a floured surface. Using a 2-1/2″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom). Use a pastry brush to paint the egg wash around the perimeter of half of the circles. Place one teaspoon of cooled filling in the center of the rounds with the egg wash. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Freeze the pop tarts on the baking sheet for 2 hours. Refrigerate the whisked egg in the meantime.
  3. When ready to bake, preheat the oven to 375 degrees. Vent the top of each rectangle by poking the top of the pastry with a fork 1-2 times and brush with the remaining egg wash, if desired. Bake the tarts, uncovered, for almost 25 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the glaze:

  1. Whisk together the powdered sugar and 2 tablespoons of champagne until smooth. You can add an additional tablespoon of champagne if desired, but be sure to keep the glaze thick enough to stay on the pop-tart. You can test how it spreads on the back of a large spoon or try it out on a single pop-tart before you glaze all of them.

 

 

Jam-Filled Scones

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

If the start of this week has left you with a case of the Mondays, keep reading, because we are going to pump it up today with these jam-filled scones. We all need a little fancy, right? Sometimes life gives you lemons and you just need to squeeze every bit of that juice into a pinkies-out champagne cocktail. When my week jumps to a rocky start, I like to reset with something that feels like a treat, a special baked good that can turn the ordinary and mundane into something that feels really good.

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

These jam-filled scones are the remedy for your weekday woes. Anything stuffed is a win in my book, but something about these morning baked goods make me feel like a queen. The pastry has a soft and cakey crumb, trimmed with buttery, crisp edges, and is filled with a fruity center courtesy of your favorite store-bought or homemade jam. Served with a hot cup of coffee and tangy Brown Cow Yogurt, these jam-filled scones are sure to turn your Mondays around ASAP. 

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

To make these jam-filled scones, we start with the scone dough. Flour, sugar, salt, and baking powder are stirred together before ice-cold butter is incorporated in pea-sized clumps. Next, stir together the heavy cream, egg, and vanilla, and pour the liquid ingredients into the flour and butter mixture. It’s important to keep all of your refrigerated ingredients as chilled as possible so that your scones stay tender and rise high.  

Stir all of the elements together until a rough and shaggy dough forms. Dump the contents of the bowl out onto a clean work surface and gently knead the dough together just until it comes together, being careful not to overwork it. Divide your dough in two and flatten each piece out into identical rounds. To simplify, I like to line an 8″ round cake pan with plastic wrap and pat each dough half into the pan so that each round is the same size. Place one dough round on a prepared baking sheet and smear with a layer of jam of your choice. I like to use a tart jam here so that the scones aren’t too sweet, but you can use whatever tastes best to you. Next, place the second half of dough on top of the jam and pinch the edges of each round together to seal in the gooey insides. Give the top of the giant scone a brush of heavy cream and then bake in the preheated oven until golden brown.

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

After baking, allow the scones to cool slightly before cutting into wedges. These jam-filled scones are best served warm, but they reheat like a dream. Simply toast in the oven until the edges brown up and then serve! To round out these scones as the perfect breakfast treat, try incorporating a little tang courtesy of Brown Cow Yogurt. Creamy and flavorful, with just the right amount of sweet, Brown Cow Yogurt is the topping dreams are made of when it comes to these little jam-filled scones. Give it a try and I think you’ll agree. 

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

Get your week off to a tasty start with these jam-filled scones. If you give them a try, I’d love to hear about it! Happy Monday!

PS- Be sure to check out the giveaway I will be running with Brown Cow and TheFeedfeed on my Instagram Page later this evening. You could win some awesome Brown Cow products! Giveaway rules are here.

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

This post is sponsored by Brown Cow Yogurt. Thank you for supporting brands that make Wood and Spoon possible! 

If you like these jam-filled scones, you should check out:

Maple Bacon Scones

Chocolate Coffee Almond Scones

Funfetti Scones

Lemon Berry Crumb Cake

Raspberry Lemon Linzer Cookies

 

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Jam-Filled Scones

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

These jam-filled scones have a soft and tender crumb and are filled with sweet and fruit jam. With crisp, buttery edges and a fluffy, gooey center, these scones are hard to beat at breakfast. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Breakfast
Scale

Ingredients

  • 21/2 cups (325 gm) all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and cut into chunks
  • ¾ cup (180 gm) heavy whipping cream, cold, plus more for brushing
  • 1 large egg, cold
  • 1 teaspoon vanilla
  • ¼ cup plus 2 tablespoons jam of choice
  • 3 tablespoons coarse sugar, if desired

Instructions

  1. Preheat the oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream, egg, and vanilla together. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Working quickly, divide the dough in two and pat each half into flat 8” dough rounds (see notes). Place one round of dough on a baking sheet and spread the jam evenly over top of it, leaving a ¾’ border around the perimeter of the dough. Place the second round on top and pinch the edges together to seal the jam inside. Brush the scones with a thin layer of cream and sprinkle with coarse sugar, if desired. Bake in the preheated oven for 25-30 minutes, or until the tops and sides are golden brown. Allow to cool slightly before cutting to let the jam set. Cut into 8 equal slices and serve warm.

Notes

  • To create two rounds of dough the same size, I line an 8” cake pan with plastic wrap and pat each half of dough into the bottom to create perfect circles. This isn’t necessary but will help to keep your scones uniform.
  • I try to choose a jam that isn’t too sweet so that the scones aren’t too sweet. If your jam is really sweet you can add the juice of half of a lemon to it to balance the flavor. This is entirely your choice!

Raspberry Lemon Linzer Cookies

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Ok, let’s be honest. Gift giving can be hard, right? Sometimes we buy gifts out of necessity, but often, we do it because we love those people. We want to show them they’re awesome! That they rock! That they make our lives better than a turtleneck on the coldest day of the year. So I ask you, is there really a gift that can encompass all of those sentiments? Is there such thing as the perfect gift?

I’ve got a lot of people on my Christmas shopping list this year. There’s my children (who need nothing), my husband (who only wants things he can pick out himself), and then my parents (who have everything they could ever want and then some). Sometimes I get stumped in the hustle of the season, and I make the tragic mistake of trusting Google to help me with my holiday shopping. I find myself typing, “What to get for the dad who has everything” or “What to buy for my annoyingly picky husband” and “What to buy for children that won’t clutter my living room or serve as a choking hazard.” Shockingly, Google has terrible answers to these questions. 

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

So please help. How do we give tangible expressions of our love for the people who matter most? WHAT AM I SUPPOSED TO PUT UNDER THE TREE FOR ALL THESE VERY IMPORTANT HUMANS?

On the off chance that there is a baker on your Christmas shopping list, you are in luck. You have landed in the internet’s promise land, because I’m about to tell you what to get for the home baker on your list who has everything. Ready? Here it is!

Holliday Gift Guide for the Baker who has everything. A Christmas wish list for the cook and foodie who who doesn't need a thing. What to buy for Christmas and presents guide.

  1. Bakers Gonna Bake Sweatshirt  – A nod to Taylor in cozy sweatshirt form from Miss Jones Baking Co.
  2. Recipe Box – Store all your favorite recipes in this floral tin from Rifle Paper Co.
  3. Mini Dutch Ovens – Personal-sized desserts couldn’t look any cuter in these Ballarini ovens with lids.
  4. Cookie Swap Plate – This adorable plate with recipe cards and linen gift tag is the Christmas gift that keeps on giving.
  5. BergHOFF Perfect Slice Pan – Portion control bakeware that is so cool, even Oprah endorses it.
  6. Apron – These Hedley & Bennett aprons are the “It” item in kitchen fashion right now.
  7. Marble Rolling Pin – This is a kitchen item I wouldn’t mind leaving right on the counter.
  8. Copper Mixing Bowls – Mixing bowls that are pretty enough to be used as a serving dish.
  9. Bundt Pan – Nordic Ware bundt pans are a must in any home baker’s arsenal of equipment. This one is my favorite.
  10. Eat Cake for Breakfast Oven Mitt Set – Cheeky and useful, this Kate Spade set is perfect for the girly baker.
  11. French Butter Keeper – This ceramic dish keeps butter fresh at room temperature.
  12. Cookie and Coffee Gift Set – Gourmet cookies and coffee- a match made in heaven. I use G Momma’s cookies in a few of my recipes (look here and here!)

 

I hope that is helpful. These are some of my very favorite items and brands, and I feel confident that the bakers on your list will LOVE these items. If you’re shopping for a person that is new to the baking scene, be sure to check out my wish list from last year! It’s full of items every home baker needs!

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Ok, now let’s talk raspberry lemon linzer cookies. 

I have had linzer cookies on my “to make” list for a long time. They’re beautiful, incredibly festive, and I just love the combination of almond with fruity jams. I finally got around to nailing down a favorite recipe, and I am thrilled to share it with you today. These raspberry lemon linzer cookies are the bomb.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Linzer cookies are little sandwiched treats made by filling almond cookies with fruit jams or ganaches. These particular cookies are made with almond flour and a bit of lemon zest which go over-the-moon  perfectly with the raspberry filling I chose. While they may look like a doozy to make, I think you’ll find they’re rather simple.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

To prepare these raspberry lemon linzer cookies, we start with the cookie dough. Cream butter and sugar together before adding egg, lemon zest, and vanilla. The dry ingredients are added next to form a dough that you’ll find is similar to a cutout cookie. Pat the dough into two flat round disks and chill briefly in the fridge.

When ready to bake, roll out the cookie dough and cut out small round circles of dough. I use a biscuit cutter, but any round cutter smaller than 3″ will do. Next, use a tiny cutter of any shape to trim out the centers of half of the cookies. These cookies will serve as the lids to your cookie sandwiches and the little cutout will allow for the jam to peek through the center of the cookies. I used geometric cookie cutters, but any teeny tiny shape will work perfect. Bake the cookies in the oven and allow to cool completely.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

When you’re ready to assemble your raspberry lemon linzer cookies, sift powdered sugar over the top halves of your cookies. Spoon a small teaspoon of jam onto the bottom cookies and smear just to the edges. Place the lid cookies on top of the jam-topped cookies and wah-la! Raspberry lemon linzer cookies! See, I told you they were easier than they look!

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

These cookies are a terrific balance of sweet and tart and will taste good for days. Keep in mind that the moisture from the jam will tend to dissolve the powdered sugar, so if you’d like these cookies to stay looking as good as they taste, try to assemble them as close to the time of serving as possible. These raspberry lemon linzer cookies are a lovely way to celebrate the holidays, so give them a try and let me know what you think. I have a feeling you’re going to love them!

Happy baking, happy shopping, and most of all, happy holidays. Love y’all!

If you like these raspberry lemon linzer cookies, you should check out:

Raspberry Streusel Cake

Blueberry Lemon Bars 

Lemon Lavender Cookies 

Mint Chocolate Sandwich Cookies

Lavender Vanilla Bean Sugar Cookies 

 

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Raspberry Lemon Linzer Cookies

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

The raspberry lemon linzer cookies are sweet and tart, the perfect cookie for your holiday celebrations. These cookies are festive and perfect for cookie exchanges!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30 1x
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 11/2 teaspoons grated lemon zest (about 1 lemon)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 21/2 cups (260 gm) all-purpose flour
  • ¾ cup (75 gm) almond flour
  • ½ teaspoon salt
  • Raspberry jam, for filling the cookies
  • Confectioner’s sugar, for dusting the cookies

Instructions

  1. Cream the butter and sugar on medium speed in the bowl of a stand mixer until pale and smooth, about 3 minutes. Add the zest, egg, and vanilla and beat briefly to combine. Scrape the sides of the bowl and add the flour, almond flour, and salt. Stir on low until the dough comes together in the bowl.
  2. Dump the dough out onto a floured surface and divide into two equal parts. Pat each part out into flat rounds and wrap the disks in plastic wrap. Chill in the fridge for at least an hour or up to 3 days.
  3. When ready to bake your cookies, preheat the oven to 350 degrees and line two baking pans with a sheet of parchment paper. Use a floured rolling pin to roll one disc of dough out onto a lightly floured surface until it is about 1/8-1/4” thick. Use a 2” round cutter to cut out rounds of dough. Use a small decorative cutter to cut a shape out of the insides of half of the cookies. Place cookies on the prepared baking sheets an inch apart. You can set the shape of the cookies by placing the whole pan of cookies in the freezer for about 5 minutes. Bake in the preheated oven for about 8 minutes, or until the edges of the cookies are set. Allow them to cool on the cookie sheet for a few minutes and then cool completely on a cooling rack. Repeat this process with the remaining dough.
  4. When ready to fill the cookies, use a sifter to dust the tops of all of the cookies with the decorative cutout. Spoon a ½ teaspoon of the jam on top of the bottom cookies and spread out a bit. Sandwich the cookies together and serve!

Strawberry Fig Pop-Tarts

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Strawberry fig pop-tarts. Does your inner kid just squeal with delight? POP-TARTS, okay? Pop-tarts for grown-ups- finally!

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

In college, my friends used to joke that I had a tape worm. Now, to be fair, I’ve never had a tape worm, but it’s my understanding that such creatures are not a joking matter. To be clear, if you currently have a tape worm, you also have my sincerest apologies. Truly.

The point is, I used to be able to eat like I was eating for five. Food would enter my body with zero care in my mind as to where it would go next. Dessert? Duh. Seconds? Of course, thank you for offering. I had an insatiable appetite, a voracity for food and the act of dining, but as luck and genetics would have it, you wouldn’t know it by looking at me. At my largest, I had decent curves and an enviable rack, so I typically  ate without a care on the regular.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Today, status post a couple of kids and two months away from entering a new decade of life, I have a different understanding with my body. The understanding is that if I eat, I will be filled. If I eat more than I burn, I will gain weight. If I eat an extra helping of dessert every day this week, I will likely have a muffin top in my loosest jeans next week. My butter intake is directly related to the amount of cottage cheese that  I will sport on my hind parts next summer, so I have to exercise self-control at times. That includes busting it at the gym, taking the stairs, and passing on seconds most days of the week. My rubber band waistline is not what it used to be, so I have to work hard if I want to keep my current wardrobe around.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Unfortunately, my desire for food has not changed. I dream about lunch at breakfast and cheat on my dinner with thoughts of dessert. I’m the girl who eats the gooey cheesy parts off their kids’ sandwiches and finishes their milkshake just in time to drink their husband’s. I’m not above eating French fries out of a greasy paper bag and a brownie “a la mode” is always an “a la HECK YES!” While I should maybe have some degree of embarrassment or cause for concern (after all, I am a dietitian!?!),  food is just apart of who I am now. I love to make it, I love to eat it. I enjoy the beauty of God’s creation with every bite of macerated berry, shaved truffle, and caramelized shallot that enters my gullet, so while I work hard on the backend to keep my, um, backend looking good, the truth remains that I’m really just here for the food.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Like these strawberry fig pop-tarts. A guilty pleasure indeed, but one that evokes a lot of the playful, childlike memories that I have of food: begging my mom to buy pop-tarts, but settling for toast instead; lusting after that 75-cent, foil-wrapped treat in the vending machine at school when all I had to spend was a quarter. Pop-tarts are a treat that now, as an adult, I don’t make room for in my diet, but when I get the chance to make some of my own, I don’t pass it up. 

This recipe for strawberry fig pop-tarts is fantastic for two reasons. First, the filling is an easy peasy strawberry fig preserve that I love to make. Every year, I pick figs and quadruple the recipe so that I can preserve the fruit to enjoy all year round. The second reason you need these strawberry fig pop-tarts in your life is because the crust on these babies is really nothing more than my all-time favorite pie crust. So basically, when you eat these pop-tarts, you’re really getting pie with an extra helping of crust. YA WELCOME.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

To make these strawberry fig pop-tarts, we start by making the preserves. Add some sugar to a pot of chopped or mashed fresh figs and cook until the sugar has dissolved. Add a few scoops of strawberry gelatin (I told you this was the easiest recipe) and cook for a few minutes until thick and bubbly. Let the preserves cool in the fridge while you make your crust.

Add some flour, salt, and sugar to the bowl of a food processor and pulse in some butter and shortening until pea-sized clumps form. The butter adds the flavor and the shortening adds the flake, so trust when I say that this is a crust worth writing home about. Add some ice cold water to the flour until it begins to form a dough. Divide the mixture in half, patting it into flat disks, and allow to chill in the fridge for a few hours.

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Assembly for these strawberry fig pop-tarts can happen up to a week in advance. Roll out your dough on a floured surface and use a biscuit cutter to cut out the tops and bottoms of your dough. Spoon a bit of preserves on half of the rounds and use a fork to crimp the tops on to each one. Place the pop-tarts in the freezer to set up properly before baking. 

Fresh from the oven, these pop-tarts can be messy, but doesn’t that make it taste better anyways? Allow the little pies to cool before adorning them with a spoon of glazed icing. I tossed on some sprinkles too because YOLO, right? 

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.comThese strawberry fig pop-tarts are incredibly fun and delicious, likely the spunkiest dessert you’ll eat all year. Make these little buddies before the summer is up and don’t forget to just enjoy food from time to time. Be sure to check out my nomination for the “Best Baking and Sweets” category of the SAVEUR Blog Awards. You can vote as many times as you want from now until September 8 by heading to the link in the sidebar of my site. I’ll be popping in this weekend with another treat because I luh you guyz, so happy Monday and have a great week! 

 

If you like these strawberry fig pop-tarts, be sure to check out:

Cherry Lime Hand Pies

Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

Cranberry Pear Pop-Tarts

Blueberry Galette with a Cornmeal Crust

Peach Berry Pie

Strawberry Rhubarb Pie

 

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Strawberry Fig Pop-Tarts

Strawberry Fig Pop-Tarts Recipe by The Wood and Spoon Blog by Kate Wood. This recipe is for mini round pop tarts make of butter pie crust pasty and simple homemade strawberry fig preserves. Top with an easy confectioner's sugar icing glaze and sprinkles for a fun breakfast or dessert. Find the recipe for the jam and these simple mini hand pie pastries on thewoodandspoon.com

Mini strawberry fig pop-tarts are made with buttery pie crust and homemade preserves, topped with a simple sugar glaze. 

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
Scale

Ingredients

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 strawberry fig preserves:

  • 2 cups figs (about 1 pound before stemmed), stemmed and quartered/ mashed
  • 11/2 cups (300 gm) sugar
  • 11/2 ounces of strawberry gelatin ( like Jell-O)

For the glaze:

  • 1 cup (125 gm) powdered sugar
  • 23 teaspoons milk
  • ½ teaspoon vanilla
  • food coloring, if desired

Instructions

To prepare the pastry:

  1. Combine flour, salt and sugar in a medium sized bowl.
  2. 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 strawberry fig preserves:

  1. Add the figs and sugar to a large pot on the stove over medium heat. Mash and stir often until the sugar has dissolved and the mixture is well combined. Add the gelatin and bring to a boil, stirring frequently while the mixture cooks for about 7-8 minutes. Mash the figs more if you’d like and then pour the contents into a large canning jar or heat-proof container. Store in the fridge to cool.

To prepare the pop-tarts

  1. Roll out one disk of pastry to ¼” thickness on a floured surface. Using a 3″ biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom).
  2. Place one tablespoon of cooled filling on top of half of the rounds.
  3. 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.
  4. 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 glaze:

  1. Whisk together the powdered sugar, 2 teaspoons of milk, and vanilla. Add additional milk, 1 teaspoon at a time, until the desired consistency is reached. You want the glaze to be fairly thick but still pourable. Add food coloring if desired. Once pop-tarts have cooled completely, top each pastry with a bit of glaze and allow to set.

Notes

  • If you’d like, feel free to can these preserves! You can triple (or even quadruple!) the recipe and process several batches of cans. See the Ball website (freshpreserving.com) for more help on preserving
  • You will have extra preserves. Save them in an air-tight container in the fridge!