Gluten-Free Pop-Tarts

Who needs store-bought toaster pastries when you can make these gluten-free,
cherry Pop-Tarts at home?

Gluten-Free Pop-Tarts

Yield: 6 poptarts
Active Time: 30 minutes
Total Time: 1 hour and 15 minutes

3 1/3 cups gluten-free all-purpose flour
1/2 teaspoon salt
Generous 1 cup cold unsalted butter
1 egg yolk
About 1 cup cold water
1 cup cherry jam or preserves 
1 egg, beaten

Using a food processor, process flour, salt, and butter for 5 to 8 seconds, so some pieces of butter are left, then transfer mixture to a large bowl.

Make a well in the middle of the flour mixture and add egg yolk and a scant half cup of water (less on a hot day, more on a cold day). Stir quickly with a fork to start bringing the dry and wet ingredients together, adding more water if needed.

When the fork can't do any more, gather up the dry parts of the dough with hands as quickly as possible and press into dough. Make sure you don't have a sticky mess or a dry mound.

Wrap the dough in plastic and chill in fridge for at least 30 minutes or up to 8 hours.

When ready to make tarts, preheat oven to 350 degrees and line baking sheet with parchment paper.

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