Hello again, my good friend the pop tart. I can’t seem to turn down your charms from your flaky crust to your sweet frosting, we’re destined to love each other forever. My husband recently had brought home some “The Perils of Self Betterment” boysenberry beer from Bottle Logic, and it was full of fruitiness and had a terrific jam quality that I thought would make a great pop-tart filling. So, I reduced the beer with some blackberries to make a sweet but tart pastry sure to delight the buds (taste buds).

Ingredients:

Dough-

2 cups AP Flour

1 tablespoon of granulated sugar

1 teaspoon of salt

1 cup (2 sticks) unsalted butter (cold, cut into small cubes)

1 large egg

2 tablespoons of beer

Filling-

1 1/2 cup of blackberries

1/2 cup of beer

1/4 cup of granulated sugar

Frosting-

2-3 cups sifted powdered sugar

1/4 cup beer

1 tablespoon of blackberry juice after crushed and strained

Directions:

1. Whisk together flour, sugar and salt. Incorporate the cold butter either with a food processor until sandy, or using your hands until the mix comes together. Whisk egg and beer together and start adding to the flour mixture in quantities of a teaspoon until well incorporated. You might not need all the liquid.

2. Once your dough has come together, and is not falling apart or too wet, split in half and wrap in plastic wrap (forming two discs) and place in the fridge for at least 30 minutes until completely chilled. While chilling make the reduced sauce for the filling by combining the ingredients in a saucepan, and reduce by half, and set aside for filling.

3. Allow your dough to come up to temp a little at room temp, sitting on your kitchen counter for like 10 minutes, then roll out on a well-floured surface to about 1/4 inch thickness. Cut dough into rectangles using a pizza cutter or cookie cutter, and place on a cookie sheet with parchment paper or silpat. Fill the cut dough with berry filling (or any filling of choice) and press the sides together with a fork. Poke the top of the pop-tart with a toothpick so air can escape while cooking and place in the freezer to set for about 15 minutes.

4. Heat your oven to 350 degrees F and bake for 20 minutes rotating once, or until golden brown. Allow to cool completely.

5. Crush the blackberries and strain to get juice for color and add to powdered sugar. Add beer to make the frosting. You might want to add more beer for a looser frosting or less for a thicker frosting, depending on preference.

6. Spoon frosting over cooled pop-tarts. Allow frosting to set-up, for at least 3o minutes. Keep in airtight containers.