GF Pop Tarts

Pastry

1 1/2 c. rice flour

1/4 c. tapioca flour

1/4 c. potato starch

1 tsp. xantham gum

• 1 tablespoon evap. cane juice
• 1 teaspoon salt
• 1 cup Earths Balance Butter
• 1 large egg
• 2 tablespoons apple sauce

Filling options are endless!

I did all natural raspberry and pomegranate jam.

You could also do chocolate for a treat or...

Cinnamon Filling

• ½ cup brown sugar
• 1 -1 ½ teaspoon ground cinnamon , to taste
• 4 teaspoons rice flour
• 1 large egg , to brush on pastry before filling

Directions:

1. Make the dough:
2. Whisk together the flour, sugar, and salt.
3. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
4. Mix the egg and apple sauce, and add it to the dough, mixing just until everything is mixed.
5. Divide the dough in half
6. Shape each half into a rough 3" x 5" rectangle, smoothing the edges. using a plastic bag over your hand to do so. You can also cut a piece of saran wrap the desired size of your dough rect. but I was out.
7. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
8. 
   
   Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
9. (Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough.)
10. Roll the second piece of dough just as you did the first.
11. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.
12. Beat the egg, and brush it over the entire surface of the dough.
13. Place a heaping tablespoon of filling into the center of each marked rectangle.
14. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
15. Press the tines of a fork all around the edge of the rectangle.
16. Cut the dough evenly in between the filling mounds to make nine tarts.
17. Press the cut edges with your fingers to seal, then press with a fork, to seal again.
18. Gently place the tarts on a lightly greased or parchment-lined baking sheet.
19. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
20. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
21. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
22. Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown.
23. Remove them from the oven, and allow them to cool on the pan.