2 cups flour (I used 1 cup gluten free pastry flour, 1 cup gluten free all purpose)
pinch of salt
2/3 cup of cold butter (I Kerry Gold unsalted butter)
2-4 Tbsp ice cold water
1 heaping cup of smashed up peeled peaches or any fruit of your choice
1 Tbsp of honey (+ more for sweeting compote filling - optional)
1 drop of Young Living Tangerine oil
The inside of a vanilla bean
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Prepare the compote by placing peaces, tangerine oil, and vanilla bean in a small saucepan over medium heat. Cook for 5-8 minutes with a lid on, stirring occasionally and smashing down with a spoon. Add a bit of honey to sweeten if preferred. I added 1 tsp. raw honey. Transfer to a bowl to cool.
To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.
Using a tablespoon, drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. I added 2-3 Tbsp - you may need to add up to 5 Tbsp. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet. Seriously you can't get this wrong? If you're reading this and thinking, no way! Then do what I do sometimes and just buy pie dough at Trader Joes and take all the credit. But be warned this one isn't gluten free.
Turn onto a floured surface, shape into a disc, and then use a rolling pin to roll into a large rectangle. I find it helpful to place a sheet of plastic wrap over the dough while rolling to reduce cracking.
Cut into 12
equal squares (not rectangles) and carefully transfer each to the baking sheet.
Place about 1 Tbsp of filling onto 6 of the squares, leaving a 1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with their matching halves and then seal lightly with a fork.
Poke a few holes in the top of each, rub a tiny bit of butter on top of each, sprinkle with raw sugar (optional) and bake for 20-25 minutes, or until golden brown.
Let cool for a few minutes, then top with glaze if desired. Not necessary, but recommended for sweeter pop tarts. I don't glaze mine but if you're a pop tart purist then glaze on.
By Cynthia Meza