When we were younger, Chelsea and I loved having tea parties. We’d set out our distinguished “tea party” blanket and carefully “set the table” with her china tea set. Once everything was arranged, we would head to the kitchen. We would search the fridge and pantry for foods that were fit for a tea party. These treats usually consisted of cheese and crackers, berries or grapes and any kind of dessert we could find. We filled plates with as much of the different goodies that we could carry and headed to our party.
Although Chelsea and I don’t have tea parties anymore (at least that we’ll tell about), we still love cute tea time morsels! One of our favorite things about tea houses or “tea time” in the adult world, are the beautiful pastries and dessert tiers. These homemade pie (pop) tarts make a delicious and healthier dessert time alternative. Sweet enough for a dessert but filling enough for breakfast or tea. We love these adorable little tarts! You can mix and match different fillings, suited to your craving or the season. I think you’ll agree, they are the most heavenly afternoon treat.
Naturally Sweet Pie Tarts (Adapted from Smitten Kitchen)
2 cups White Wheat Flour
2 Tablespoons Powdered Honey
1 teaspoon Sea Salt
1 cup unsalted Butter, diced
1 Large Egg
2 Tablespoons Milk
Optional: 1 Large Egg to brush on pie tarts
In a large bowl, mix together the flour, powdered honey and salt. Cut in the butter with a pastry blender, knives or food processor until pea sized clumps form. Whisk the egg and milk together. Add to dough and mix until just combined. Roll out on a floured surface. Take any type of round cookie cutter and cut into the rolled out dough. Take one cut out and top with desired topping. Put at least 2-3 teaspoons of filling on each and spread out on tart, leaving a 1/4 inch edge on tart pastry. Cover with another pastry cut out. Gently press and seal edges of tarts together with the tines of a fork. Make sure to press hard enough to seal the cut outs together. Place your tarts on a parchment lined baking sheet. Chill in the fridge for 15-20 minutes. Brush tops with egg if desired and sprinkle with cinnamon or coconut sugar if desired. Bake at 350* for 18-25 minutes.
Make this chocolate coating but decrease the oil by 1-2 teaspoons
1 Tablespoon piece of your favorite sugar free chocolate per pie tart
1/2 cup Coconut Sugar
1 Tablespoon Cinnamon
3 Tablespoons Powdered Honey
Mix all ingredients together and pour a 1 Tablespoon amount per pie tart or fill with your favorite sugar free jam.
Leave a Reply