Like, you’re kidding. This was so good and Pop Tart-esque.

Matt and I decided to make these after I spotted them on Julia’s Instagram from Gal Meets Glam. I tell you, quarantine has me having all the cravings and boy—did these do the trick. We already want to remake them. I had never heard of Sweet Laurel before and I am just so obsessed! So precious and my kind of approach to baking. Can’t wait to try so much more from them. We modified the recipe to use monk fruit (but not too much since the jam is already sweet) and we used frozen raspberries to make the jam. We also opted to go icing-free, but I’m sure it would be delicious. The dough was a little difficult to deal with (more so on the aesthetics side) but all in all, they were a success and taste so much like the real deal it freaked me out.

Here is Sweet Laurel’s recipe with a few modifications from me:

Makes 4 tarts

Ingredients For the Crust

2 1/2 cups almond flour
1 cup arrowroot powder
Pinch of Himalayan pink salt
1/4 cup coconut oil, solid
1/4 cup maple syrup
1 large egg

Ingredients For the Filling

1 1/2 cups fresh or frozen mixed berries (I’m raspberry obsessed, so I used only frozen raspberries)
1/4 cup maple syrup (sprinkle of monk fruit instead)
Juice of 1/2 lemon (crucial and yummy)
1 tsp arrowroot powder (we used tapioca, or since it is such a small amount, you could also use flower since this is quarantine people)

Ingredients For the Glaze & Strawberry Icing

Note: we didn’t do icing!

1 large egg, beaten with a teaspoon of water, for egg wash
1/4 cup coconut butter
2 tsp maple syrup or raw honey
1 1/2 tsp fresh lemon juice
1/4 tsp vanilla extract
1/4 cup full-fat coconut milk
1/4 cup strawberries, chopped

Directions for the Crust

In a medium bowl, whisk together the flour, arrowroot powder, and salt. Cut the coconut oil into the dry ingredients with a pastry blender or your fingertips until a dough comes together. It will look like wet sand, and the fats should be pea sized. Add the maple syrup and egg, and stir into a dough. Gently shape the dough into a ball, cover with plastic wrap, press into a disk, and chill in the ridge for about 2 hours.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Place the dough between two pieces of parchment paper and roll it about 1/8 inch thick. Remove the top piece of parchment and, using a paring knife, cut the dough into 8 matching rectangles, about 4×5 inches. Place the dough on the prepared baking sheet and chill in the refrigerator while you prepare the filling.

Directions for the Filling

In a medium saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook for about 10 minutes, until the mixture begins to boil, then remove from the heat and stir in the arrowroot powder. Let the mixture cool to room temperature, about 30 minutes.

Place 2 tablespoons of the berry mixture in the center of 4 of the dough rectangles. Place another rectangle on top of each and seal together by crimping the edges with fork tines. Use a fork to prick air vents in the top of the dough.

Brush the egg wash lightly over each pastry and bake for 20-30 minutes, until golden brown and any berry liquid dripping out appears thick. Glaze with strawberry icing.

Directions for the Strawberry Icing

In a small saucepan, combine the coconut butter, maple syrup, 1/2 tsp of the lemon juice, the vanilla, and coconut milk over very low heat. Whisk until smooth. If the icing is too thick, add a little more coconut milk. If it’s too runny, add more coconut butter.

In a small bowl, mash together the strawberries and the remaining 1 tsp fresh lemon juice with the back of a fork. Push the strawberries through a strainer into the icing, then stir to combine.

Spread over each tart.

Tell me if you make these! I want one now, brb.

XAshley

Sweet Laurel's Gluten Free Pop Tart (!)