I love pies in all kinds of shapes and sizes but there’s something pretty sweet about a pie you can hold in your hand. Needless to say I am in love with the Handheld Pies cookbook and would highly recommend it to anyone who likes pies – sweet or savory. In fact, I bought one for me and my mom I thought it was so cute. If you can find a copy at a local indie store instead of slave-labor warehouse book suppliers that’d be even better. 🙂
There’s no way these pies are going to be low on calories so enjoy these little handheld wonders for the awesomeness that they are.
Blood Orange Marmalade – Mascarpone Pop Tarts
adapted from Handheld Pies by Billingsley & Wharton
In a food processor pulse:
1/2 stick of butter (4 tablespoons)
4 oz. cream cheese
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
Once the mixture has taken the form of pea-sized clumps add:
1/4 cup whole milk
Pulse until the dough comes together, adding 1-2 tablespoons more milk if needed. Turn out the dough onto a floured kneading block and knead it over a few times til smooth. Divide dough in half, shape into a circle and wrap in plastic wrap to refrigerate for 2 hours up to 3 days.
When the dough is ready to be worked whisk together in a bowl, and set aside:
1 tablespoon cold water
Gently unwrap one half of the dough onto a clean, floured surface and sprinkle a bit of flour on the rolling pin and top of the dough. Roll out into a large round getting the dough roughly an eighth of an inch thick. Taking a glass mason jar or biscuit cutter cut rounds into the dough ending with an even number.
Prepare a baking sheet with parchment paper and preheat the oven to 375 degrees F. With two teaspoons at the ready scoop 1-2 teaspoons (depending on your tart’s size) of mascarpone cheese onto the bottoms and smear it around to cover the dough within a 1/4 inch of the edges. Follow this up with a teaspoon or so of the Blood Orange Marmalade, or jam of your choice, on top of the cheese. Dip your finger into the egg wash and run it along the naked edge of the tart then carefully add the top and press the two halves together to seal. Fork tines work really well here and add a decorative edge. Gently puncture the top of the dough with the fork in a few places to vent. Repeat for the remaining rounds in this batch and return to the refrigerator for 15 minutes. While the first batch is chilling you can pull out the second ball of dough and repeat, use the same jam or try something different. We love Gloria’s Rhubarb, Blueberry & Lime Jam in these pop tarts too!
Place the first batch of pop tarts in the oven and bake for 20 minutes or until golden brown on top. Remove the oven and carefully transfer to a parchment paper-lined baking rack to cool, put the second batch in the oven and repeat.
These guys will be scorching hot so give them about a half hour to cool before eating. If you’re in a hurry you can pop one in the freezer for a few minutes, they’re so hard to resist eating straight from the oven!