Strawberry Pop Tarts
Ingredients
2 cups sliced strawberries
1/4 cup honey
2 cups almond flour
2 cups tapioca flour, plus more for rolling the dough
1 teaspoon salt
1 1/2 cups of grass fed butter or ghee, cold and cut into pieces
2 eggs
optional icing: 1/3 cup coconut butter
Directions
To make the crust place the almond flour, tapioca flour, salt, and butter into a food processor and pulse to create thick crumbs. Then add eggs and process until a dough forms.
Gather dough with a spatula and divide into two equal parts. The dough will be sticky. Wrap each one in plastic wrap and flatten into discs, then chill 30 minutes or up to overnight.
While the dough is chilling make the filling by placing the strawberries and honey into a small saucepan over medium high heat, and bring to a boil or strong simmer. Lower heat to med and allow to boil/strong simmer over heat for 20 minutes or until reduced and thickened, stirring and crushing berries as they cook.
Optional: Once done, use an immersion blended, or a regular blender, to smooth out the jam even more. Then transfer jam to a glass container and allow to cool (refrigerating is okay).
Once the dough has chilled, place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one disc of dough and sprinkle with more tapioca flour, then another piece of parchment paper. Roll out the dough starting from the center and moving outward, into a 9” x 12” rectangle (approximately), 1/8- 1/4” thick. Use a pizza cutter to clean up the edges of the rectangle.
If the dough becomes soft, chill in the fridge or freezer for a few minutes before proceeding.
After rolling out, carefully transfer the dough on the parchment (do not separate) to a large baking sheet. Use the pizza cutter to cut dough into 9 rectangles, approximately 3” x 4”. Gently separate the rectangles from one another - 1/2” of space around each one is enough.
Place the entire baking sheet in the fridge or freezer while you repeat the steps with the remaining disc of dough.
Before assembling the pastries preheat your oven to 350 degrees
Spoon about 1 1/2 tablespoons of the jam in the center of the first 9 rectangles, leaving 1/2” border.
Carefully place a rectangle from the second disc over each of the first. Use a fork to lightly seal the edges, then prick the top of each pastry to allow steam to release while baking.
Bake in the preheated oven for 20-22 minutes or until just beginning to turn golden brown.
For the optional icing: place coconut butter in a microwave safe dish and microwave 15-30 seconds or until melted. Drizzle over the pop tarts once they cool.