Homemade Berry Pop Tarts

, Makes 9 tarts

Flaky all-butter-and-shortening pastry filled with a cooked mixed-berry jam, glazed with a berry icing.

prepLine a large baking sheet with parchment paper
prepPreheat oven to 375°F / 190°C
315 g all-purpose flour	Pulse flour, sugar & salt	Pulse in butter & shortening	Pulse in ice water until dough forms	Halve, pat into discs, chill 2 hrs	Roll, cut, fill, top & seal tarts; freeze 15 min	Brush with egg wash, bake 375°F / 190°C, 23-27 min	Ice cooled tarts, sprinkle, set 20-30 min
2 tsp granulated sugar (for the dough)
1 tsp salt (for the dough)
115 g unsalted butter, cold, cut into 1/2-inch / 1 cm cubes
50 g vegetable shortening
120 ml ice water (more as needed)
280 g mixed raspberries, blueberries & blackberries, fresh	Toss berries with flavorings, rest 15 min	Boil, mash, simmer 7-9 min; cool & chill
100 g granulated sugar (for the filling)
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 tsp vanilla extract (for the filling)
1 tsp cinnamon
1/2 tsp salt (for the filling)
1 egg	Whisk egg & water
1 tsp water (for the egg wash)
1 1/2 Tbsp reserved berry filling (for the icing)	Strain reserved filling, whisk with sugar, milk & vanilla
180 g powdered sugar
30 ml milk
1/2 tsp vanilla extract (for the icing)
Sprinkles, for topping (optional)

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