Pineapple pop tarts

1
To make the jam, drain the pineapple and roughly chopped. Put in a small saucepan with the sugar. Set over a low heat and stir until the sugar dissolves.
Increase the heat, bring to a boil then reduce to a simmer. Cook for 30 minutes until thick. Remove the heat and leave to cool, thicken and set.
2
Make the pop tarts. Put the flour, salt and sugar in a food processor. Pulse, add the butter then pulse until the mix starts to come together. Add 4 tbsp water and pulse 4-5 times – the mixture should come together at this point but if it doesn’t add 1 tbsp more water.
Turn out onto a clean surface and form the dough into a smooth ball. Divide in half, cover with cling film and chill for an hour.
3
Line 2 large baking sheets with baking paper. Working with one dough at a time, roll out on a floured surface into a 30 x 20cm rectangle. (The edges will crack a little, but don’t worry as you will trim it.) Trim the edges then cut the rectangle in half lengthways, then each half in to 4 rectangles. Repeat with the other half of dough until you have 16 rectangles in total.
4
Arrange four of the rectangles on one of the prepared baking sheets. Spread with 1½ tbsp jam, leaving a border. Top with another rectangle then use your fingertips to seal the edges, pinching inwards to seal the jam. Crimp with a fork. Prick the centre with a fork then cover with cling film. Chill in the freezer for at least 2 hours. Repeat with the remaining dough and filling.
5
Preheat the oven to 190C. Bake the tarts from frozen for 25 minutes until golden. Remove from the oven and cool completely on a wire rack.
6
For the icing glaze, combine the icing sugar, milk, and vanilla extract in a bowl until completely smooth and quite thick – add more milk or icing sugar if needed. Drizzle the glaze all over the pop tarts then sprinkle with the decorations. Leave to set before enjoying.

Related recipes