I give Smitten Kitchen credit for this trend, but that's just because I kind of worship SK. You should too.
Anywho, I took some shortcuts and bought pre-made pie crust. I'm not super proud of that, but I am also not gonna lie and pretend to be a baker. Also, half way into the process I realized that it was too much work and that I had a potsticker press that could do the work for me. The potsticker press makes mini pies that are perfect snacks, desserts, or breakfast items. And to top it all off, I added a cream cheese/yogurt frosting. You could fill your tarts with whatever you like - fruit, jam, nut butter, chocolate... or you could go bonkers and get savory. Hot pockets anyone?
1 package uncooked pie crust (or follow this recipe to make your own)
flour for rolling out crust
3/4 c. strawberry chia jam (or filling of choice)
1/4 c. milk
Preheat oven to 350F.
Whisk egg in a small bowl and set aside.
Flour a surface.
Roll out pie dough and use a ruler to cut 3" x 4" rectangles.
Brush egg on the surface of the dough. This will be the inside of the poptarts.
Spread jam on half of the pieces, leaving 1/2" on the perimeter.
Place jam-less piece eggy side down on a jammy piece. (Poor communication skills). Use fork tines to seal edges.
Place tarts on a lightly greased baking sheet and prick several holes on the top. If you don't prick hole, the pie will puff up like a calzone.
If you'd rather go the potsticker route, cut circles in the dough to the right size.
Brush egg on the dough, place a teaspoon of jam, and press and seal.
Brush all pies with milk, then bake for 20-30 minutes, depending on size. Bake until golden and edges are crispy.
Cream Cheese Yogurt Frosting
2 tbsp light whipped cream cheese
2 tbsp nonfat plain greek yogurt
2 tsp agave syrup
Whip all ingredients together.
Put in a plastic bag and snip the corner.
Frost right before eating.
Get in my mouth.
I'm five years old.
Yeah, I did eat all of those. What.