Gluten-Free Cinnamon-Plum Pop Tarts

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When I was a child I used to daydream about the day I went to college and could live on a steady diet of Lucky Charms, Ho-Hos, and Pop Tarts. Eventually my taste-buds changed for the better, but I’m embarrassed to say that I still have a special place in my heart for some junk foods. When it comes to Pop Tarts there is just something exciting about opening those shiny foil wrappers to find fruit filled tarts topped with that quintessential shiny frosting. I’m not even sure if they qualify as being “good eats” but I still can’t help my attachment to some of these nostalgic treats.  Having my own diet restrictions and a child with food allergies motivates me to create playful treats that are reminiscent of the store-bought versions.  Although I can no longer enjoy a traditional Pop Tart right out of the box, I do like to be indulged from time to time. Besides, I can think of no better reward than seeing my children’s faces light up when I hand them a homemade Pop Tart warm out of the oven.

These Cinnamon-Plum Pop Tarts are gluten-free, dairy-free, egg-free, corn-free, and soy-free. They are filled with a sweet fruit paste* that is easy to make in a few minutes. The tart dough is tender and sweet when baked, but sturdy enough that it doesn’t fall apart when rolling and cutting. I hope that you all have some fun and use a combination of dried fruits that suits your taste preferences. My family has fallen in love with chocolate filled tarts and I promise to share that soon!

*I think it is always important to give credit to some of the brilliant minds in the food blog world.  One of my favorites is Pastry Chef, Stella Parks from the food blog, Brave Tart.  My fruit filling is adapted from her recipe for Pop Tart filling.

Cinnamon-Plum Pop Tarts

Prep Time: 1 hour, 30 minutes

Cook Time: 20 hours

Serving Size: 8-10

Ingredients

    For the Tart Dough
  • 2 1/4 cups all-purpose, gluten-free flour mix (click here)
  • 1/2 teaspoon sea salt
  • 3/4 cup non-hydrogenated shortening
  • 1/3 cup of coconut milk
  • 1/4 cup sugar
  • For the Fruit Filling
  • 1 cup dried plums
  • 1/4 cup dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract or the scrapings of one vanilla bean
  • 1/4 cup Lyle’s Golden Syrup or Agave Syrup
  • 1/4 cup boiling water
  • For the Cinnamon Glaze
  • 1 cup powdered sugar (use a corn-free brand if needed)
  • 1/4 teaspoon ground cinnamon
  • 1-2 tablespoons milk or milk substitute
  • 2 teaspoons vanilla extract (use homemade or the scrapings of a vanilla bean if you eat corn-free)

Instructions

    Tart Dough
  • Combine the coconut milk and granulated sugar. Stir for a minute or two to help the sugar dissolve. Set aside.
  • In your food processor fitted with metal blade: place the flour, salt, and shortening. Pulse off and on until the mixture is resembles pea-sized crumbs (about 10 pulses). Add the coconut milk/sugar mixture and process for one minute or until the mixture forms a dough. Add a bit of additional flour (1 or 2 tablespoons) if your dough is too wet and sticky. Turn the dough onto plastic wrap, flatten into a disk and chill: 1-2 hours. *Chilling is important for flexibility and easy rolling.
  • When the dough is chilled, preheat oven to 350 F and line a sheet pan with parchment or silpat.
  • Roll the dough out between two pieces of plastic wrap that have been lightly sprinkled with rice flour. The dough should be between a 1/16 and a 1/4 of an inch thick. If you roll it too thin, it will fall apart too easily.
  • Cut out shapes (a round biscuit cutter is the easiest, but rectangular shapes will give you that classic Pop Tart look!) and carefully transfer half of the cut shapes to prepared sheet pan. Fill with 1-2 tablespoons of the fruit filling depending on how big your tarts are. Top the filled tarts with a matching piece of dough and crimp the edges with your fingertips or a fork to seal the contents. Prick to create steam vents.
  • *I brushed my tarts with a quick wash: 1/4 cup of coconut milk and 2 tablespoons of agave (mixed together). This helped increase browning, but it is optional.
  • Bake on center rack: 15-20 minutes depending on tart size (decrease time for mini shapes). When done the edges will just be turning golden brown. Cool on sheet pan then transfer to a plate or cooling rack.
  • When cool, top with glaze and serve. These store well in an airtight container at room temperature for 2 days. Freeze leftovers. Warm in toaster oven or briefly in the microwave.
  • Fruit Filling
  • Place all ingredients in your food processor (with metal blade) or vitamix. Process for 1-2 minutes or until you have a fairly smooth, thick fruit paste. If it seems impossibly thick add a bit more water or golden syrup. I have a fairly old food processor so I had to continually scrape down the sides and it probably took my machine 2-3 minutes to achieve a smooth paste.
  • Scrape the fruit filling into a piping bag or ziploc bag with a cut corner. Set aside until ready to fill the tarts.
  • Cinnamon Glaze
  • Mix all ingredients in a small bowl until smooth.
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17 thoughts on “Gluten-Free Cinnamon-Plum Pop Tarts

  1. Your blog and photos are so beautiful.I can’t tell you how happy I was to find a GF blog from a pastry pro!I was diagnosed with Celiacs in May and have been struggling to find good “subs” for some of my favorite foods. Thank you for sharing your secrets with us. I’m addicted to and inspired by your posts!

    • Thank you Katie! You are so kind and I’m humbled to know that you are “addicted” to my posts. I get pretty excited every time I share a recipe so it’s good to know there are others out there that share my enthusiasm! Best, Terris

  2. No eggs and no gums? Be still my heart. I honestly cannot wait to make these. I just need to stew me up some fruit! You most definitely took my breath away with this one. It’s a good thing I’m following you all over the place. (Yes, I’m THAT stalker!)

    • I wasn’t aware that I had a stalker, but you seem like the very best kind! Yes, no eggs and no gums! I must have had you in mind. ;) Actually, I do try to keep everyone in mind and I’m working to increase the number of recipes without eggs. I get so many kind emails from folks that have allergies to them. Same goes for the gums. I can’t promise that all my future recipes will be gum free, but I will test some recipes without them when I think it will be a success. Best. Terris

      • Terris: I’ve started using a combination of ground chia seed and Konjac (glucomannan powder). I’m not exactly sure of the amounts yet because I’ve only done it twice now but both times I added about 2 tsp ground chia to the wet ingredients and set them aside, then added (I think – I’m the world’s worst at measuring things) 1 tsp of Konjac powder per cup of flour, let them cool completely and they came out with a texture like AP flour. One experiment was with muffins and the other with a quick bread which I gave away to a family of mostly wheat eaters and it was pronounced delicious. So, fingers crossed!

      • Awesome information. Thank you for sharing! I will look into the Konjac. I’ve used the ground chia seeds before but this glucomannan powder sounds interesting. Heading off to research it!

  3. Haha! Don’t feel embarrassed! I think we all have those junk food craving. I sometimes want to eat packaged dried ramen noodles (my mom forbid us to eat those top ramen noodles!)…and when I came to the US I was so happy I could buy those top ramen! LOL. Although I don’t want to and cannot eat those everyday, once in a while I am just happy that no one tells me anything when I get to eat it. These pop tarts look so delicious and cute!

    • Hi Katy, I will try to share it soon. Unfortunately I have pinched a nerve in my neck so I’m only doing very limited work on the blog right now. Hope to be back in action soon. Thanks for your enthusiasm. I always love hearing from you, Maddie and family! :)

      • Oh, no! Feel better! Maddie made the Orange Cranberry Scones this morning while we are enjoying a “snow” day…delicious!

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