Fig Pop Tarts with Beet-Citrus Glaze

Dough

1. In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
2. In a large bowl, add the all purpose flour, pastry flour, sea salt, and sugar, whisking them all together.
3. Add the cubed Flora Plant Butter and toss to coat with the dry ingredients. Using a pastry cutter, or your fingers, work the Plant Butter into the dry ingredients until the mixture becomes crumbly. The mixture should be around the size of small peas.
4. Remove the ice from the apple cider vinegar-water mixture. Add half the liquid and continue mixing. Add the remaining liquid 2 tablespoons at a time, mixing well after each addition, until the dough just comes together. You may not need all of the liquid.
5. Turn the dough out onto a clean work surface and divide in two pieces. Shape each into a flattened rectangle. Wrap them in plastic and chill for at least one hour and up to two days. You can also freeze the dough for up to six months.

Filling

1. In a saucepan, add the figs, lemon juice, sugar, vanilla, and 4 tablespoons of water. Cook on medium-high heat, stirring and mashing occasionally until the figs release their juices, about 5 minutes.
2. Continue cooking and breaking up the figs with the spoon, until the jam begins to be syrupy, about 5 more minutes.
3. In a small bowl, mix the remaining 2 tablespoons water with the arrowroot powder. Add the mixture to the hot fruit pan and simmer for one minute. The mixture will thicken and gel.
4. Remove from the heat and let cool. Fig jam can be made up to 1 week in advance, stored in the fridge.

To Assemble and Bake

1. Preheat oven to 375 degrees. Unwrap dough and cut in half. Rewrap one half and return to the fridge. Roll the dough from the center out to the corners to create a rough rectangle, roughly 17 inches long and 12 inches wide.
2. Chill on a parchment lined pan until firm. Continue with the other pieces. You will end up with 4 dough sheets total. You can stack them on the same pan between layers of parchment.
3. Remove one sheet of dough from fridge. With a small knife score the dough to make a 4x2 grid, of 4” x 3” inches, 8 rectangles total. A ruler is helpful! Cut out rectangles and place on parchment lined baking sheet. Return to fridge and repeat with the remaining sheets of dough.
4. Assemble pop tarts by laying out cut rectangles and mounding 2 tablespoons of the fig filling, leaving a ½ inch edge. Place another piece of pastry on top and seal the edges expelling as much air as possible.
5. Crimp using a fork, prick the top in several spots with a fork and transfer to parchment lined baking sheets and place in fridge. Continue assembling. Let rest in fridge at least 15 minutes prior to baking.
6. Bake pop tarts until pale golden, about 20 minutes. Cool completely on the baking sheet while you make the glaze.

Glaze

1. In a medium bowl, whisk together the confectioner’s sugar, citrus juice, almond extract, and beet juice until very smooth. The mixture should fall off the whisk in a thick slowly dissolving ribbon. You may need to add additional sugar or a bit of water to achieve this.
2. Spoon over the top of the cooled pop tarts, spreading with the back of the spoon or a small spatula to make a thin even layer. Let the glaze sit for at least an hour to set and harden. Enjoy… finally!