Looking for a special breakfast on the Winter Solstice? These sun poptarts are an easy and impressive way to welcome back the sun. And if I’m honest, also a good way to use up some of that yummy persimmon butter from the sun bread.. You can make the pie crust and the filling, or you can buy both. You can assemble the tarts and then stick them in the freezer to make ahead as well. They cook brilliantly from frozen so you don’t even have to remember to defrost them. (I am all about making things adhead during the holiday season)
Ingredients:
- pie dough (homemade, store bought, gluten free, vegan, whatever works for you)
- persimmon butter or any orange colored jam (recipe for persimmon butter here)
- egg wash
- sugar for sprinkling
- circle cutters (I bought this set of different size circles recently and I have no idea why I didn’t buy it sooner I use it all the time)
- sun cutters (I have several sun cutters including this and this)
Method:
Preheat oven to 400°F.
Roll out the pie dough to around an 1/8′ thick.
Choose a circle cutter that will fit nicely around your sun cutter with room to crimp the edges and cut two circles for each tart you plan to make.
Put half the pie crust circles on a parchment lined baking sheet and spread them with a healthy dollop of persimmon butter (or jam) leaving the edges uncovered. (around 1-2 TBS depending on your circle size)
Center the sun cutters on the send dough circle and cut out the suns. Cut a small circle from the center of each sun. (You now have three pieces– a big circle with a sun shaped hole in it, a sun with a circle shaped hole and a small circle.)
Brush the edges of the jam filled circle with a little water and then place the large circle with the sun shaped hole on top. Carefully line up the small circle in the center of the sun opening. The leftover sun cut outs can either be scrapped and re-rolled, or I just bake them and eat them because I love pie dough! crimp dpwn the edges all the way around the circle with a fork.
Brush the assembled tarts with a little egg wash and sprinkle lightly with sugar.
Bake for 12-15 minutes until golden brown and delicious!
