Peach Preserve Pop Tarts
Recipe by Chef John McConnell
9 oz. butter, unsalted at room temperature
1 cup sugar
1/2 tsp kosher salt
2 eggs, large at room temperature
3 1/2 cups unbleached flour
Clif Family Organic Peach Preserves
Preheat oven to 350F.
Combine the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; and mix on medium speed until smooth. Add eggs one at a time mixing until combined and smooth, scraping down the bowl a few times. With the mixer turned off, add all of the flour to the butter and egg mixture, at lowest setting start the mixer and mix just until incorporated. Shape the dough into a ball and wrap well in plastic wrap and chill for at least 2 hours or overnight.
Once chilled, on a lightly floured surface roll out the dough disk to a 1/8 thickness and use a square ravioli cutter to cut squares for the tops and bottoms. Lay half of the squares on a parchment lined baking sheet pan and top with a heaping teaspoon of preserves (as much as your piece of dough will allow without seeping out the edges). Using a sharp thin knife cut a cross design into the remaining squares and place atop the preserves and seal edges.
Place in oven and bake 12-15 minutes, checking the tarts during baking and rotating the pan for even color if necessary. Bake until golden brown and let cool completely on wire racks.