Pocket Tarts

I think berry pie is one of the most yummy things on earth. So as a way of making it portable I decided to make these little pockets of goodness. To be honest, I didn't step foot outside with one of these...the furthermost I went was to my couch...but it traveled really well there! They were so fun!

 Pocket Tarts

1 recipe Christie’s pie dough - #49 here on SFFS

4 cups berries – fresh or frozen, thawed
½ cup sugar
½ cup flour
1 egg - beaten

Roll pie dough out to about 16x18 inches. Cut into 12 even pieces. Place 6 pieces on a large baking sheet, lined with parchment paper.

Combine sugar and flour. Stir berries and flour/sugar mixture together and allow to sit for about 30 minutes. Then place two or three tablespoons of berry mixture on the 6 pieces of rolled pie dough on the baking sheet. Paint edges with beaten egg. Cover with remaining pie dough pieces. Crimp edges together with a fork and slice tops with a sharp knife. Brush with egg yolk and sprinkle with sugar.

Bake at 375 degree for about 20 – 25 minutes or until golden brown. Allow to cool then drizzle with powdered sugar glaze.

The stuff.

 

 

Mix the sugar and flour together.

 

 

Pour it over the berries..or whatever fruit you decide to use...and let it set for a while.

 

 

You'll see that I have 16 squares of dough. I only used 12 squares which yielded 

6 pocket tarts. If you want more that 6, just use more fruit!

 

 

Pile the fruit onto 6 dough squares then top with more dough squares.

 

 

Seal the edges...score the tops and bake!

 

 

Yum! Let them cool then drizzle with glaze if desired.