Leftover Jelly Bean Pop-Tarts

Ingredients

• For the pastry:
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup butter, softened and cut into cubes
• 3 tablespoons cream
• For the filling:
• 1 cup jelly beans
• For the icing:
• 1 cup confectioners' sugar, sifted
• 2 tablespoons heavy cream
• Rainbow sprinkles, optional

Directions

1. Move the oven rack to the middle of the oven, then heat the oven to 450 degrees F. Cover a baking sheet with parchment paper and put it aside. In a large bowl, stir together the flour and salt. Add the butter and work it in with a fork, pastry cutter, or your fingers until the mixture looks coarse. Pour in the cream a little at a time, mixing gently after each addition, just until the dough can hold together in a ball.
2. Transfer the dough to a lightly floured work surface and roll it into a rectangle about 1/8-inch thick. Cut the dough into rectangles roughly the size of index cards, 3- by5-inches, or make them smaller if you want a less generous pastry. You’ll need an even number of pieces.
3. Arrange the jelly beans in tidy lines on half of the dough rectangles, making color patterns if you like. The exact number will depend on the brand of jelly beans; 4 rows of 4 jelly beans may fit on each rectangle. Leave about half an inch of plain dough around every edge.
4. Set the plain dough rectangles over the jelly bean-topped pieces. Press all four edges closed with your fingers or a fork so the filling stays tucked inside. Prick the tops a few times to give the steam somewhere to go.
5. Move the tarts to the prepared baking sheet. Bake for 7 to 8 minutes, until the edges are lightly golden. Take them out of the oven and allow them to cool completely.
6. As the tarts cool, make the icing by mixing the confectioners sugar with the cream. Once the tarts are cool, drizzle the icing over the tops. Add sprinkles, if desired.