I absolutely love fresh avocados; so I added these to my “to do” list a few months ago when the recipe made the rounds on TasteSpotting and FoodGawker. When I read the recipe in detail they seemed overly sweet, so I cut back on the sugar. Unfortunately, they were still too sweet for my taste. While my kids loved the sweetness, they didn’t care for the avocado. I’d give them 3-stars, because the lime was over-powering and didn’t let me enjoy the avocado. The lime glaze was heavenly; only the lime mixed into the filling needs to be scaled back.
The boys loved the idea of making home-made Pop Tarts, but next time I’ll have to stick to a more kid-friendly fruit; cherry, strawberry, orange.
Rating: 3 stars.
Cost: $5 for 4 large pastries.
How much work? Low/Medium.
How big of a mess? Low/Medium.
Start time 11:00 AM. Lunch: 1:20 PM.
The original recipe that I got from another blog is here. My descriptions of how I prepare it today are given below:
2-cups all-purpose flour
2 sticks unsalted butter, chilled
3 tablespoons granulated sugar
1/4-cup cold water
1/2 teaspoons salt
2 Hass avocados
3 tablespoons lime juice, fresh
2 tablespoons granulated sugar
1-cups confectioners’ sugar
2 tablespoons lime juice
- Cut 2 sticks of butter into 1/2″ cubes, then chill in freezer for 15 minutes. Add 2 cups flour, 3 tablespoons granulated sugar, and 1/2 teaspoons salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the cubed butter and pulse for 10 one-second pulses until the mixture resembles a coarse meal with bits of butter sprinkled throughout. With the processor running, add the cold water and processing until dough forms.
- Remove to a floured surface and knead for 10 seconds and form a smooth, uniform ball. Separate into two evenly sized balls, wrap with plastic wrap and refrigerate for at least one hour or up to overnight.
- Preheat the oven to 350° and remove your chilled dough balls to a well-floured work surface. Roll each piece of dough out into an 8″ x 12″ rectangle; about 1/4″ thick. Cut out 16 rectangles measuring 3″ x 4″ each. You may need to assemble your scraps and re-roll your dough a few times to get even pieces. If the dough becomes too hard to work with stick your cut pieces of dough back in the refrigerator for 30 minutes to be sure that they’re chilled through once you assemble and bake the tarts.
- Lay your pieces onto parchment-lined baking sheets, cover with plastic wrap and set aside at room temperature.
- Peel, pit and chop your avocados into a small dice and place in large bowl. Add the lime juice and sugar, and mash into a chunky consistency.
- Spoon the avocado mixture onto 4 pieces of cut pastry. Use your fingers to pre-form the second rectangle of pastry so that it is slightly cupped. Carefully place on top of each mound of avocado and use a fork to press the top and bottom of each pastry together down all four sides. Using fork; gently pierce the top of each pastry several times to allow steam to vent. Bake for 28-32 minutes or until the edges are just turning a lightly, golden brown. Remove the baked tarts to cool for 10 minutes.
- Meanwhile, prepare your glaze by whisking the confectioners’ sugar and lime juice together in a small bowl.
- Finish by glazing the top of each with the lime glaze.