The pop tart puffs up like a pillow, and naturally stretches a little. The crust will form little fault lines during baking – this is normal. The tart will puff up in the center while baking, and if there’s no outlet for the steam to escape, then it will burst open. Dock the top crust with a fork, all over. Now, you can crimp the edges with a fork to seal in all that lovely jammy goodness. This is like adhesive to keep your Pop Tart together as it bakes. Seal it up!Īpply egg wash to the 1.5 inch border and top with a second crust. Spread the jam all over one of the chilled pie crusts to about 1.5″ inches from the crust’s edge. When the jam is cooled, you should be thick enough to hold in a spoon. Then transfer it to the dish, spread evenly and refrigerate until completely cooled. The jam will be screaming hot just off the stove top, so let it cool about 10 minutes in the saucepan. Transfer the jam to a shallow dish to speed cooling. When you see this, you’ll know the jam is properly cooked. Look for a thickened, syrupy consistency with some larger pieces of berries that have cooked down and lost their shape. Cook all this down to a jam-like consistency, which may take up to 10-15 minutes, depending on how juicy your berries are. This strawberry jam recipe is little more than quartered strawberries, sugar, a touch of corn starch to thicken, and a squeeze of lemon. Transfer them to the refrigerator to chill while you work on the homemade strawberry jam. Layer the crusts between parchment and place on a baking sheet. And having those parchment sheets ready to hand is a real time-saver. I keep these on hand because I use this size sheet pan constantly. If you have a 13×9-inch sheet pan you can lay it on top of a crust and use it as a cutting guide. Roll out each crust with a rolling pin and trim to 13×9 inches. All of the ingredients for a double crust will easily fit in a medium-sized food processor bowl. I usually make my pie crusts in a food processor because it’s super quick and easy.
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