Strawberry "Pop-Tarts"

Ingredients

• 2 cups all purpose flour plus additional for shaping and rolling
• 1 teaspoon coarse kosher salt 
• 4 tablespoons ice water 
• 8 servings powdered sugar 
• 8 servings strawberries fresh
• 12 tablespoons strawberry preserves organic homemade (preferably )
• 1 teaspoon sugar 
• 1 cup butter unsalted chilled cut into 1/2-inch cubes (2 sticks)

Equipment

• bowl
• baking sheet
• oven
• whisk
• toothpicks

Directions

1. Whisk 2 cups plus 2 tablespoons flour, coarsesalt, and sugar in large bowl.
2. Add butter.Using fingertips or back of fork, blend inbutter until mixture resembles coarse meal.
3. Add ice water by tablespoonfuls, tossinguntil moist clumps form. Gather dough intoball. Divide in half; shape each half into disk.Wrap in plastic. Chill at least 1 hour.
4. Line 2 large rimmed baking sheets withparchment. Working with 1 disk at a time,roll out dough on floured surface to about13x11 inches. Trim to 12x10-inch rectangle,then cut into eight 5x3-inch rectangles.
5. Arrange 4 rectangles, spaced apart,on each sheet. Spoon 1 1/2 tablespoonspreserves in row down center of eachrectangle. Top preserves with seconddough rectangle. Using fingertips, gentlypress all edges of each tart to seal; pressall edges with tines of fork to double-seal.Using toothpick, poke a few holes in centerof top dough rectangle. Cover; freeze tartson sheets at least 2 hours and up to 1 week.
6. Position 1 rack in top third and 1 rackin bottom third of oven and preheat to375°F.
7. Bake frozen tarts uncovered untilgolden, reversing sheets after 15 minutes,25 to 30 minutes total (some preserves mayleak out). Immediately transfer tarts to rack.Sift powdered sugar lightly over.
8. Serve warmor at room temperature with fresh berries.
9. Per serving:383.3 kcal calories,
10. 7 % calories from fat, 22.0 g fat,
11. 0 g saturated fat,
12. 0 mg cholesterol,
13. 4 g carbohydrates,
14. 6 g total sugars,
15. 9 g net carbohydrates,
16. Bon Appétit