Food

Crust
In a medium bowl, sift or whisk together flour, sugar, salt and baking powder. Using a pastry knife or fork, cut cubed butter into flour until mixture resembles coarse crumbs. Drizzle with yogurt, vinegar and ice water, and toss mixture with a fork until a ragged dough forms. Do not over mix. Transfer to a clean work surface lightly dusted with flour and press together just enough to form a disk. Divide into two disks, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to one day.

Filling
In a food processor (while crust is chilling), combine berries, lemon juice, honey and chia seeds until almost smooth. Transfer to a sealable container, cover and refrigerate for an hour to allow jam to thicken.

Assembly
Bring dough to room temperature (will take about 30 minutes). Place one disk on a lightly floured work surface, and roll pastry 1/8” thick into a 9x12” rectangle. Repeat with second piece of dough. Cut each rectangle into nine 3x4” rectangles. Cover half the dough with a clean damp cloth.

Brush nine pieces of dough with egg wash. Scoop about 2 tbsp of jam into the center of each rectangle. Remove damp cloth from dough and place a second piece of dough on top of each jam topped piece. Use your fingertips to gently press the edges firmly around the pocket of filling, sealing the dough on all sides. Use a fork to press the lines around the edge to double-seal the dough.

Carefully lift the tarts onto a parchment-lined baking sheet. Prick the top of each tart with a fork so that the steam can escape. Refrigerate tarts on baking tray for 30 minutes to one hour uncovered.

Preheat oven to 350F. Bake for 20-25 minutes until golden. Transfer to a baking rack to cool completely.

Glaze
Whisk icing sugar, milk and vanilla in a bowl until glaze is a spreadable consistency; add more milk if needed. The glaze needs to be just thin enough to spread, and not goopy. Once tarts are cooled completely, using an offset spatula, divide glaze evenly over each pastry spreading until smooth.

Storage
Store the strawberry toaster pastries in an airtight container at room temperature for three days or in the refrigerator for six days. To reheat, bake in a 350F degree oven for 10 minutes. These baked pastries will freeze well for up to three months.

Before: 508 calories / 12.7 grams fat

Dish Do-Over: 227 calories / 9 grams fat