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Sour Cherry “Toaster” Tarts

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Put a smile on your sweetheart’s face this morning by preparing these homemade, adult versions of the cherry Pop-Tarts you may have enjoyed as a kid. Just don’t put them in the toaster! You can embellish the tarts with all sorts of fancy sprinkles, or stir a little food coloring into a portion of the glaze and sling it across the top. Experiment with your favorite types of jam to re-create a flavor you loved as a kid.

Sour Cherry “Toaster” Tarts

For the dough:

2 cups (10 oz./315 g) all-purpose flour

1/4 cup (1 oz./30 g) confectioners’ sugar

1/2 tsp. kosher salt

10 Tbs. (5 oz./155 g) unsalted butter, cut into chunks

1 large egg yolk

1/3 cup (3 fl. oz./80 ml) plus 2 Tbs. whole milk

 

For the filling:

3/4 cup (7 1/2 oz./235 g) sour cherry jam, or your favorite flavor

2 tsp. cornstarch mixed with 1 tsp. cold water

1 large egg beaten with 1 tsp. warm water

 

For the glaze:

1 cup (4 oz./125 g) confectioners’ sugar, sifted

2 tsp. whole milk

2 tsp. corn syrup

1/2 tsp. vanilla extract

Sprinkles (optional)

 

To make the dough, in a food processor, combine the flour, confectioners’ sugar and salt and process until blended. Add the butter and process until the mixture looks like coarse crumbs. Add the egg yolk and milk and process until the dough just comes together. Dump the dough onto 2 large sheets of overlapping plastic wrap, and refrigerate for about 30 minutes or overnight.

 

To make the filling, in a small saucepan, cook the jam and cornstarch mixture over medium heat, stirring, until slightly thickened and bubbly. Let cool.

 

Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough in half and form each half into a rough rectangle. Roll one rectangle until it measures about 16 by 9 inches (40 by 23 cm). Using a ruler and a pizza cutter, cut the dough into 12 small rectangles, each about 3 by 4 inches (7.5 by 10 cm). Set the rectangles on a baking sheet and refrigerate while you repeat with the other piece of dough.

 

Lay half of the rectangles on the work surface and lightly brush with the beaten egg. Dollop a tablespoon of the filling into the center of each. Spread it out on the dough, leaving a border of about 1/2 inch (12 mm). Top with a plain dough rectangle and press the edges together with your fingertips, being careful not to let the filling ooze out the sides. Crimp the edges with a fork. Put 6 tarts on each baking sheet, spacing them evenly, and prick the centers all over with the fork. Refrigerate while the oven preheats.

 

Position 2 oven racks evenly in the oven and preheat to 375°F (190°C). Bake the tarts, rotating the pans once halfway through, until golden brown, 15 to 18 minutes. Let cool on a wire rack.

 

Meanwhile, to make the glaze, whisk together the confectioners’ sugar, milk, corn syrup and vanilla until smooth. Smear the glaze on the tarts and decorate with sprinkles, if you like. Makes 12 toaster tarts.

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Best of the Web: Tomatoes

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It’s August, and tomato season is in full swing! All around the web, bloggers are roasting, pureeing, chopping and tossing their way to beautiful tomato-centric dishes we’re dying to try. Here’s a taste of some of our favorites.

 

Pesto + Roasted Tomato OmeletPesto + Roasted Tomato Omelet by Edible Perspective
Lightly charred tomatoes and nutty, cheese pesto make a tempting omelet filling. We’ve bookmarked this one for brunch!
Strawberry and Tomato JamStrawberry and Tomato Jam by Larder Love
A little sweet, a little savory — this jam is begging to be spread on toast and scones, and it’s pretty enough to earn a spot on a cheese plate.
Heirloom Tomato BruschettaHeirloom Tomato Bruschetta by A House in the Hills
Recipes don’t get much simpler than this. But with tomatoes at their most flavorful, why mess with a classic? Plus, we love the idea of using yellow tomatoes for something unexpected.
Summer Gazpacho with ShrimpSummer Gazpacho with Shrimp by Eat, Live, Run
This quick summer soup turns into a full meal with a topping of sauteed shrimp. Perfect for a weeknight!
Corn Tomato Avocado Salsa SaladCorn Tomato Avocado Salsa Salad by Jeanette’s Healthy Living
This colorful mix can be whatever you want it to be: a dip for chips, a topping for fish or chicken, or a side salad.
Slow-Roasted Tomato and Cilantro-Cashew Picnic SandwichSlow-Roasted Tomato and Cilantro-Cashew Picnic Sandwich by Aida Mollenkamp
Here’s the centerpiece of our next picnic: a seeded baguette filled with concentrated roasted tomatoes, a spicy cashew-cilantro puree, and plenty of fresh goat cheese.
Roasted Cherry Tomato BowlsRoasted Cherry Tomato Bowls by Love & Lemons
Cook grains and beans to have on hand during the week, and these simple, healthy bowls come together in no time! With greens and warm cherry tomatoes, they’d make a gorgeous lunch or dinner.
Grilled Steak with Arugula and Cherry Tomato and Basil SalsaGrilled Steak with Arugula and Cherry Tomato and Basil Salsa by Heather Christo
This dish is perfect for your next cookout. Juicy grilled steak sits atop a bed of peppery arugula, with fresh cherry tomatoes and sharp red onions for flavor and color.
Tomato and Summer Squash CobblerTomato and Summer Squash Cobbler by Healthy Green Kitchen
A savory cobbler is just the thing to mix up your summer veggie routine. We’re smitten by this version, featuring ripe tomatoes and a mix of zucchini and squash.
Lemon-Garlic Zucchini Noodles with Roasted TomatoesLemon-Garlic Zucchini Noodles with Roasted Tomatoes by Oh My Veggies
It’s no secret we love our spiralizer. Here’s a lovely light dish for summer, starring long strands of zucchini tossed with a lemon-garlic vinaigrette and topped with roasted tomatoes and pine nuts.
Heirloom Tomato GaletteHeirloom Tomato Galette by the White On Rice Couple
Impress guests with this rustic, eye-catching tart, great as an hors d’oeuvre, side dish, or — when paired with a salad — a light meal.
One Pot 30 Minute Creamy Tomato Basil Pasta BakeOne Pot 30 Minute Creamy Tomato Basil Pasta Bake by Half Baked Harvest
It’s creamy, cheesy and tomato-y, and it comes together in a single skillet. What’s not to love?
Vanilla Cornmeal Crumb Cake with Candied Cherry TomatoesVanilla Cornmeal Crumb Cake with Candied Cherry Tomatoes by How Sweet It Is
That’s right: candied tomatoes. These little bites are dusted with sugar and roasted until sweet, then served with a cornbread-style cake. Make it dessert, breakfast, brunch — or whenever you need a bite of summer.