Ingredients
For the Sourdough Pastry Dough:
- All-Purpose Flour: 2 cups
- Cold Unsalted Butter: 3/4 cup (cubed)
- Active Sourdough Starter (Discard or Fed): 1/2 cup
- Sugar: 1 tablespoon
- Salt: 1/2 teaspoon
- Ice Cold Water: 2–4 tablespoons (add slowly as needed)
For the Fillings:
- Cherry Jam/Preserves
- Blueberry Jam/Preserves
- Strawberry Jam/Preserves
- Nutella
For the Glaze:
- Powdered Sugar (Confectioners’ sugar): 1 cup
- Milk or Heavy Cream: 1–2 tablespoons
- Vanilla Extract: 1/2 teaspoon
- Sprinkles: For decoration
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Stir in the sourdough starter.
- Slowly add cold water, one tablespoon at a time, until the dough just comes together. Be careful not to overwork it.
- Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour (this is crucial for a flaky crust).
Roll and Cut:
- On a lightly floured surface, roll the dough out into a large rectangle, about 1/8-inch thick.
- Cut the dough into even rectangles (aim for about 3×4 inches). You should get an even number of rectangles to form “sandwiches.”
Fill the Tarts:
- Place half of the rectangles on a parchment-lined baking sheet.
- Place 1 tablespoon of your chosen filling (Cherry, Blueberry, Strawberry, or Nutella) in the center of each.
- Take the remaining rectangles and place them on top of the filled ones.
- Use a fork to crimp and seal the edges tightly all the way around. Poke the tops lightly with a fork to allow steam to escape while baking.
Bake:
- Preheat your oven to 375°F (190°C).
- Bake for 20–25 minutes, or until the pastries are golden brown.
- Let them cool completely on a wire rack before glazing.
Glaze and Decorate:
- Whisk the powdered sugar, milk (or cream), and vanilla until smooth. If it’s too thick, add a tiny bit more milk.
- Drizzle the glaze over the cooled tarts and add your colorful sprinkles immediately before the glaze sets.
Frequently Asked Questions (FAQs)
- Can I make the dough ahead of time? Yes! You can refrigerate the wrapped dough for up to 2 days or freeze it for up to 1 month.
- Why is my crust not flaky? Ensure your butter is very cold. If the butter melts before baking, the pastry won’t be flaky. Also, avoid over-kneading the dough.
- How do I stop the filling from leaking? Keep the filling in the center, away from the edges. Ensure the edges are crimped very tightly with a fork. You can chill the tray for 10 minutes before baking to help the dough hold its shape.
- How do I stop the filling from leaking? Keep the filling in the center, away from the edges. Ensure the edges are crimped very tightly with a fork. You can chill the tray for 10 minutes before baking to help the dough hold its shape.Can I use other fillings? Yes, any thick jam or chocolate spread works well. Avoid very runny fillings to prevent leakage.
Expert Tips
- Cold Fermentation: For better sourdough flavor and a flakier crust, let the dough rest in the fridge overnight.
- Egg Wash: Brush the tops with an egg wash (1 egg beaten with a little milk) before baking for a beautiful golden shine.
- Don’t Overstuff: Use only 1 to 1.5 tablespoons of filling per tart to avoid them bursting open.
- Glaze Consistency: Apply the glaze only after the tarts are completely cool. For a thicker glaze, add more sugar and less milk.
Storage
- Store in an air-tight container at room temperature for 2–3 days. Reheat in a toaster or oven for 2–3 minutes to serve warm.
