Frosted Berry Handpies

About

Shortening makes for a very tender pastry that envelopes delicious sugar free jam. Feel free to use any sugar free jam of choice for the inside. The dough is fragile on these, so be sure to follow the recipe instructions for chilling the dough well between all steps.

Ingredients

2 ¼ cup almond flour
½ cup coconut flour
3 tablespoon the ultimate icing sugar replacement by swerve
½ teaspoon baking aids xanthan gum by bob's red mill
¼ teaspoon coarse kosher salt by morton
½ cup shortening, vegetable, soybean/cottonseed
¼ teaspoon baking powder
6 teaspoon sugar free seedless blackberry jam by smucker's
2 tablespoon the ultimate icing sugar replacement by swerve
1 ⅓ tablespoon heavy cream

Instructions

Preheat an oven to 375 F. In a food processor, combine the flours, sweetener, xanthan, salt, shortening and baking powder. Pulse until combined.
Place dough on a piece of parchment and lay another piece of parchment on top. Roll dough thin to the edges of the parchment in a rectangular shape. The dough should be as large as the parchment when finished about ¼” thick. Freeze dough for 20 minutes until firm.
Cut dough across into 3” strips and then cut down the middle of all the strips. Trim the edges to make the dough more rectangular. Freeze again for 20 minutes.
Spread one half of the rectangles with 1 teaspoon of jam. Fold the dough in half along the centerline you created before, using the parchment paper to help you do this as the dough is very fragile.
Simply fold the parchment paper in half with the dough on the inside, making sure the edges line up once folded. Freeze again for 20 minutes until dough is firm.
Using a pizza cutter, cut each dough apart along the seams. Then carefully peel each tart off the paper. If they don’t come off then the dough needs to be chilled firm again, but if you work quick enough you should not have to chill again.
Place each tart on another parchment lined baking sheet. Poke a few times with the tines of a fork and crimp the edges with the flat edge of the fork. Bake for 15-20 minutes until the tarts are golden brown. Allow to cool completely on the baking sheet before removing.
In the meantime, mix together the icing sugar and cream together to make a glaze. Glaze cooled handpies with a small spatula.