8 ounces homemade or store-bought pastry dough, ideally whole-wheat or whole-grain
Flour for rolling out the dough
3 tablespoons peanut butter or other nut or seed butter
1 tablespoon honey
1 cup frozen raspberries, defrosted
1 tablespoon hemp or sesame seeds
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- Divide dough into 6 equal pieces and roll into smooth balls. Lightly coat your work surface with flour and roll out each ball into a circle that’s about 5-inches in diameter.
- Spread 2 teaspoons of peanut butter and ½ teaspoon honey over one-half of each circle, leaving about ⅓-inch border.
- Put the defrosted raspberries into a small bowl. Drain the juices from the raspberries (save for another use). Top the peanut butter with 1 tablespoon of raspberries on each pastry.
- Fold the top of the dough over the raspberry/peanut butter mixture so the edges meet and it forms a semi-circle. Use the tines of a fork to firmly press the edges together, forming a tight seal. If a little juice escapes, just dab it with a paper towel. Use a spatula to transfer the pastries to the baking sheet.
- Crack the egg into a small bowl and whisk vigorously to blend. Use a pastry brush to lightly coat each tart with the egg. Add a pinch of seeds on top.
- Bake until nicely brown, about 30 minutes.
- Let cool for 10 minutes before eating or store in a covered container in the fridge. Reheat in the oven or toaster oven, if desired. To freeze, wrap in plastic and store in a freezer bag. Defrost by reheating in a toaster or toaster oven.