Happy Star Wars Day or May the 4th!! As you all already know, I’m a big nerd and lover of most Sci Fi! It doesn’t help that I married an even bigger Sci Fi nerd and so, by genetics, all our kids are heartily into Sci Fi, especially Star Wars.
I don’t even know what it is about Star Wars that makes it the cult that it is. Honestly, when we go back and watch it (almost every week!) we find so many discrepancies, bad acting and just overall cheesiness! But still, we can’t stop; they are great movies and probably more than anything, for my generation, it’s a nostalgia thing.
My children have followed in our footsteps, much to Daddy’s excitement. We have Star Wars marathons, themed parties and on May the 4th, we enjoy something Star Wars-y.
Last year it was Star Wars cookies, check them out if you haven’t; they took me FOREVER to ice. The year before, I made Star Wars cake pops for Laith’s school project (and let’s not forget the recent Star Destroyer)
This year I was bit limited in my imagination. For the past 18 months, I have stopped all food colouring and that’s what you need sometimes to make themed desserts pop. There is natural food colouring available but it is expensive and you really need a lot to get the colour desired.
I had to come up with something other than Star Wars topper cupcakes. A while back, a friend of mine, knowing my obsession with Star Wars, gave me a set of pancake moulds from Williams-Sonoma. These did not work very well with pancakes but they made excellent tartlets/pop tarts.
I filled the Star Wars Tartlets with Sith strawberry and Rebellion rhubarb filling. Pretty darned delicious. If you don’t like rhubarb, you can fill with just about any kind of jam. I have included my filling and there will be plenty leftover to spread on toast.
These tartlets are like hand pies but maybe share more similarities with pop tarts. Either way, they are delicious. Of course, you don’t need to make them Star Wars themed, the dough can be cut into rectangles or circles for regular tartlets.
- Pastry: 2 batches needed
- 2¼ cups/225g all purpose/plain flour
- 1 stick/113g butter, chilled in cubes
- 3 tablespoons organic vegetable shortening (Spectrum), cold
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 teaspoon organic vinegar
- 3-5 tablespoons cold water
- 1lb/455g strawberries, hulled and chopped
- 3 cups/4 large rhubarb stalks, chopped
- ¾ cup organic brown sugar
- ½ teaspoon salt
- 2-3 tablespoons chia seeds
- ¼ cup water
- egg yolk or a tablespoon heavy cream to brush on top
- In a small saucepan, add the strawberries, rhubarb, sugar, salt and water and bring up to a simmer.
- Let the fruit break down and let simmer until thickened, about 20-25 minutes.
- Once the jam is thickened, check for sweetness, add more sugar if needed.
- Take off the heat and allow to cool.
- Depending on how think your jam is, add a tablespoon of chia seeds at a time.
- I added 2 tablespoons first, and a 3rd when I wanted the jam thicker.
- Remember jam will be thicker when cooled.
- Put in the fridge to cool completely.
- While jam is chilling, make the pastry.
- You will need 2 batches of the pastry, one for the top part and one for the bottom.
- In the bowl of a food processor, add the flour, salt and sugar and pulse to mix.
- Add the butter cubes and the shortening.
- Run the processor and break up the butter to the size of peas.
- Add 3 tablespoons water and vinegar and process until dough starts to hold together.
- Check to see if the dough holds when pinched together.
- Add more water if it doesn't hold.
- Amount of water used does depend on the dryness if the flour and even the humidity in the air.
- Roll the dough into a disc, cover with plastic wrap and chill for atleast 30 minutes.
- Repeat the process for another batch.
- Preheat oven to 375F/190C
- Once the jam and dough are chilled, time to cut out the shapes.
- You can make paper templates or use the Star Wars pancake moulds that I used.
- These are available from Williams-Sonoma.
- Or just cut out using a saucer or biscuit cutter to get small tartlets.
- If using the pancake moulds, you will get 5 shapes from each portion of dough.
- Roll out the dough to about ⅛-¼ inch.
- You may have to re roll to get all 5 shapes
- For the top pastry, press the moulds on the rolled pastry and allow the markings to indent the pastry.
- It will even make the steam vents.
- For the bottom crust, the indents and steam vents aren't necessary so carefully press down or just cut around the mould with a sharp knife.
- Once all the cut outs are done, it's time to fill.
- Place about a teaspoon or two in each of the bottom cut out.
- Place the top cut out over the filling.
- Press around gently but firmly to seal.
- Use a fork to seal the tartlet.
- Repeat with the other cut outs.
- Place on a parchment lined baking sheet and place in the fridge to chill a few minutes.
- Allow to chill about 10-15 minutes.
- Brush the tops with an egg yolk or heavy cream
- Place the baking sheet on the bottom rack of the oven for about 15 minutes.
- After 15 minutes move the sheet up to the centre rack position, for another 15 minutes or until golden brown.
- Allow to cool slightly on a rack.
- Serve warm or at room temperature as is or with ice cream.
How about you all? Do you or have you watched Star Wars? Do you go all out when May 4th comes around? Hope your weekend has been sunny and hot like ours!
And remember, May The Force Be With You 🙂