This is a nice snack to pack for lunch. You can also use it as a take-along breakfast treat on those mornings when a sit-down breakfast just isn’t happening. Made with whole wheat flour and filled with a low-sugar (or no-sugar) blueberry chia jam, these toaster tarts have much more fiber and anti-oxidants–not to mention much more flavor–than store-bought toaster tarts.
Don’t be turned off by the idea of whole wheat flour or the chia jam. These tarts have flaky, tender crusts with a flavorful filling–exactly what handheld fruit pastries should taste like.
Blueberry Toaster Tarts
This is the crust from the Apple Galette, filled with blueberry chia jam. Blueberry chia jam makes a good filling for toaster tarts because it doesn’t boil over and spill out of the crust when the tarts bake. Regular jam leaks out and doesn’t make a thick enough filling (although this recipe by Kim Laidlaw purports to solve this problem by thickening the jam with cornstarch–a trick I have on my to-do list to try).
These don’t have to be filled with blueberry jam, or any jam, for that matter. You can also fill the tarts with peanut butter, chocolate peanut butter or Nutella, either alone or with sliced bananas. If nut allergies are an issue, try sunflower seed butter.
Another thought: these don’t have to be sweet tarts. You can go with a savory filling, like cheese (I tried this, and it was excellent). Turn these into knishes by using mashed potatoes as a filling (also tried this, also excellent). Scroll down to the bottom of this article for some more creative ideas (sweet and savory) for filling the tarts.
3 cups blueberries (about 15 ounces)
3 Tbl. chia seeds (about 1 ounce)
sweetener, to taste (can use sugar, maple syrup, honey, agave or stevia–3 Tbl. of sugar/maple syrup/honey will be more than enough)
Combine the berries, seeds and sweetener in a heat-proof bowl. Microwave for a couple of minutes. Stop the microwave if the mixture looks like it is going to boil over. You just want to heat everything to the boiling point. Take the mixture out of the microwave, stir and let cool. Refrigerate in a covered container overnight. This helps everything thicken and set up.
2 cups white whole wheat flour
1/2 tsp. kosher salt
1/2 cup oil
1/2 cup juice (1Tbl. lemon juice plus enough apple juice to make 1/2 cup or 1/2 cup orange juice)
Combine the juice and oil in a measuring cup. Combine the flour and salt in a bowl. Stir the liquid into the dry ingredients. You will have a soft dough.
Divide the dough into eight pieces. Roll each piece of dough between parchment paper or waxed paper until the dough is a 5″x7″ rectangle.
Spread some filling over half the dough (stay about 1/2″ away from the edges) and then fold the dough in half to make a 3″x5″ rectangle. You might not need to use all the blueberry chia jam–use just what you need and don’t try to over stuff the tarts. Press the edges closed. If desired, crimp edges decoratively with a fork.
Sprinkle some sugar over the top of the tart, if desired. Place the filled tarts on a baking sheet lined with non-stick foil (or parchment paper).
Bake at 425 degrees until browned, 10-15 minutes.
Note: these are called “toaster tarts” because they are inspired by Pop Tarts, but they are too fragile to stick in a regular toaster. If you like, you can reheat these in a toaster oven or a regular oven.
Makes 8 toaster tarts.
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