With naturally dyed vibrant pink frosting, these raspberry glazed gluten free pop tarts are as pretty as they are delicious! Plus, they’re super easy to make.
In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
Sift together the gluten free flour, coconut flour, xanthan gum, salt and sugar.
Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.
Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water.
The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.
Shape the pie dough roughly into a rectangle (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.
Mix the raspberry jam, lemon juice and cornstarch (optional) together until everything is evenly distributed.
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
Roll out the chilled pie dough about 3 mm thick, and cut out 3 x 4 inch rectangles. You should get 16 rectangles (makes 8 pop tarts).
Egg wash the edges of half of the rectangles and spoon a heaped tablespoon of the raspberry jam filling into the centre of each one. Spread the filling slightly, but leave at least 3/4 inch room around the edge.
Prick the centres of the other 8 rectangles with a toothpick. Place these rectangles over the filling, seal the edges with your fingers and "crimp" the edges with a fork.
Bake the pop tarts in the pre-heated oven at 355 ºF (180 ºC) for 20 - 22 minutes.
Allow to cool slightly.
First, make the raspberry reduction:
In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.
Pass the raspberry mixture through a sieve to remove the seeds and skin.
Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1 - 2 tbsp.
Allow to cool.
Mix together the powdered sugar, raspberry reduction and lemon juice. If the frosting is too thick, slowly add the water, one teaspoon at a time, mixing well after each addition, until you get the right frosting consistency. It should be runny, but still form a relatively thick layer of frosting.
(I like to try it by dipping in the back of a spoon and seeing how it glazes/frosts it.)
If the frosting is too runny, add more powdered sugar. If it's too thick add more water. You can control the intensity of the pink colour by adding less or more of the raspberry reduction.
Spread the raspberry frosting onto the slightly cooled pop tarts and decorate with sprinkles of choice.
The raspberry glazed gluten free pop tarts keep well in a closed container in a cool dry place for 3 - 4 days.