Beetroot & berry burst pop tarts

A grown-up delight that takes this cool American treat to new heights.

Beetroot & berry burst pop tarts

Makes 10

Ingredients

For the jam filling

200g mixed frozen berries
¾ cup beetroot juice
¾ cup sugar
1 lime, zested and juiced

2 rolls (400g each) short crust pastry, defrosted
Flour, for dusting
1 egg, whisked, for brushing
1½ cup (195g) icing sugar, sifted
3-4 Tbsp (45-60ml) water
1 drop pink food colouring
Handful freeze-dried strawberries, crushed (optional)
Lime peel, cut into matchsticks

Method

Combine jam filling ingredients in a small pot and bring to a simmer. Cook for 18-20 minutes until thick and syrupy. Remove and decant into a bowl. Refrigerate to cool completely.
Preheat oven to 200°C and line 2 baking trays with baking paper.
Roll pastry to 3mm thick on a lightly floured surface.
Cut into 7x14cm rectangles.
Place 2 teaspoons of jam in the centre of half the rectangles and brush the borders of rectangles with whisked egg.
Place the remaining pastry rectangles on top to enclose. Cut a small slit at the top to allow steam to escape while baking.
Run finger around edges to secure. Crimp the long edges of pastry neatly with a fork.
Place pastries on lined baking trays and brush tops with egg. Chill in the fridge for 15 minutes or until cold.
Bake for 18-22 minutes or until golden. Remove and cool on a wire rack.
Mix together icing sugar and water, adding just enough liquid to make a thick, sticky paste. Add food colouring and whisk for a lump-free glaze.
Spoon icing over tarts. Top with freeze dried berries, lime zest and some sprinkles. Serve warm or cool and store in an airtight container in a cool, dark place for up to 2 days.