We tapped, pastry chef and owner of Lagniappe Baking, Kaitlin Guerin, for a new tasty campfire recipe—and she really delivered with some Campfire Blackberry Rosemary Pop Tarts. Check out her recipe below.
Campfire Blackberry Rosemary Pop Tarts
(Makes 6 Pop Tarts)
Ingredients:
- 2 pints blackberries (foraged if in season!)
- 1/4 cup raw sugar / honey / any sweetener
- 1 Tbsp chopped rosemary
- Splash of lemon juice
- Pinch of salt
- 1 box of puff pastry sheets
- 1 cup of heavy cream (optional)
- 2 Tbsp Combier/Cointreau (optional)
Equipment Needed from Home:
- 10″ seasoned cast iron skillet/pot with lid
- Digital probe thermometer (optional, but helpful)
- Metal tongs
Instructions:
Prep Your Cast Iron “Oven” and Fire:
- Create a double-layer foil bed to sit inside your cast iron skillet – Use two rectangular pieces of foil that are slightly longer than the width of the cast iron. Overlap the pieces perpendicularly, and mold into the cast iron. There should be enough foil sticking out of the sides to use as handles. Set aside.
- Burn enough wood down to create coals, anywhere between 2” to 6” in size. These coals will be placed around and on top of your cast iron.
- With the cast iron sitting off to the side in the fire pit, carefully place 5-8 medium-sized coals around it with tongs. This will help regulate the temperature.
- Occasionally check the internal temperature of cast iron until it reaches 350º F – 375º F.
Get Cooking: Blackberry Rosemary Jam
- Give your blackberries a good rinse, especially if you’ve foraged them.
- Combine on the stovetop with 1-2 Tablespoons of raw sugar/sweetener to taste, 1-2 Teaspoons of chopped rosemary to taste, a splash of lemon juice and a pinch of salt.
- Cook for about 10 min on low-medium heat, until the blackberries have broken down and the sauce has thickened.
- Chill until ready to use.
Tart Assembly:
- Working quickly (as the puff pastry tends to get sticky when defrosted), flatten one puff pastry sheet at a time. Cut along the fold line, then into thirds vertically to make 6 rectangular pieces.
- Chill in the refrigerator for at least 10 minutes to firm back up before filling and shaping.
- Working with a couple of sheets at a time, coat the edges with water using your fingertips.
- Place a spoonful of jam in the center, leaving room on the edges.
- Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers, and then press with a fork to seal.
- Pierce the tops 3 times with the fork.
- Option to brush heavy cream over the top for a little added shine.
- Sprinkle raw sugar on top.
- Placing 2-3 pop tarts in the foil bed at a time, carefully place in your hot cast iron and close the lid.
- Place a few coals on top the regulate the temperature, making sure it stays between 350º-375º F.
- Cook for 10 minutes, then check for doneness. Move the coals around as needed to reduce hot spots in your “oven.”
- Pop tarts will be golden brown on the tops and bottoms when done!
Plating:
- Optional: In a large bowl, whisk 1 cup of heavy cream and 2 Tablespoons of Combier/Cointreau with a fork to medium stiff peaks.
- Serve with a dollop of whipped cream, a spoonful of leftover jam, and a few blackberries.