Paw Paw Pop Tart

May 10, 2021

Filling

½ cup paw paw fruit
½ cup sugar
4 egg yolks
1 whole egg
4 tbsp melted butter
½ tsp salt
1 tbsp paw paw vinegar

  1. Preheat oven to 350F.
  2. Scoop out the paw paw flesh from the fruit, discarding the skins.
  3. Pass through a strainer or tamis to remove the seeds.
  4. Add eggs, yolks, salt, sugar, and vinegar to the fruit and mix until combined.
  5. Whisk mixture over a double boiler until thickened.
  6. Transfer to a glass or metal bowl and place in an ice bath, continuously stirring to cool the mixture.
  7. Roll out pie dough and cut to desired sizes.
  8. Evenly spread the filling onto the dough, allowing for margins on the sides.
  9. Top the tart with another like-sized piece of dough and crimp the edges together.
  10. Bake for 15 minutes or until the tarts are firm enough to handle.

Icing

1 ½ cups powdered sugar (190g)
2 tbsp milk
¼ tsp vanilla extract
¼ tsp ground nutmeg
¼ tsp ground allspice

 

 

 





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