Buttery, flaky, buttermilk spelt flour crust encases sweet and citrusy pink peppercorn strawberry jam for a grown up pop tart.
In a food processor, add the flour, sugar, and salt. Pulse 4 times to combine.
Dice up cold butter and add. Then pulse until it resembles sand.
Then drizzle in buttermilk and blend to combine
Form two dough squares. Then wrap with plastic wrap and chill in fridge for 30-45 minutes.
In a saucepan set over medium high heat, combine all ingredients except vanilla extract.
Bring to a boil. Then reduce to medium heat.
Simmer for 15 minutes, stirring frequently. Smash down occasionally to mash berries.
Remove from heat and cool.
Take dough out of the fridge. Roll each dough square into a 9 x 12 rectangle. Roll a bit over so you can trim.
Then use a pastry cutter or pizza cutter to cut each dough rectangle into 8 even rectangles.
Then make egg wash by gently whisking egg with water. Use a pastry brush to brush a rectangle.
Add 1 tablespoon of jam.
Cover with another rectangle. Use a fork to press around the edges to seal. Prick the top. Brush with egg wash. Set on a parchment lined baking sheet. Repeat with the rest of pastries.
Chill in fridge while oven heats to 400 degrees F.
Bake 20 minutes. Cool completely.
In a bowl, whisk together the sifted powdered sugar with vanilla and buttermilk until smooth. Then spread over cooled pastries. Sprinkle with sprinkles.
If you have scraps of spelt pie dough left, make tiny tarts!