1. Toppings aredesired, not necessary. 2. Pastry: 3. sift flour into bowl. 4. with knife mix in butter to resemble bread crumbs. 5. add water. 6. roll into ball. 7. wrap in clingfilm and let sit for 30-60 minutes. 8. Pop Tarts: 9. gently roll out pastry. 10. cut into 4 rectangles. 11. spread your filling on two of the rectangles, leaving 1/2 inch from the edge. 12. place other rectangles on top. 13. crimp edges with a fork. 14. pierce a few holes on top with a fork. 15. brush with milk. 16. bake at 350°F for 20 minutes. 17. let cool. 18. leave as they are or make a topping and spread over top leaving 1/2 inch from the edges. 19. wrap in tin foil. 20. keep in fridge (keeps a week or so) or freezer (keeps 3-4 months). 21. to then eat, toast from fridge 2 minutes, from freezer 4 minutes. 22. Toppings: 23. Stir the vanilla and milk into powdered sugar until you have a thin frosting. 24. Dribble onto each tart or brush with pastry brush. 25. add colouring for extra decoration if desired. 26. (you can also toast then eat later when cooled). ---------------------------------------------------------------------------
Nutrition
Ingredients
