Homemade Raspberry "Pop Tarts"

Okay, so I'm a little behind on blogging. Life, and my gallbladder-which I recently had removed, have been getting in the way! But after a slow recovery, I am getting back into the swing of things and have been cooking again!
This past weekend I was feeling a bit ambitious, and decided to try this recipe I found in Bon Appetit magazine for "Pop Tarts".  I thought it sounded like it would be a pain, but it was much easier than I anticipated, and they turned out so great that they are worth the work! They also seemed time consuming, but most of the time spent is the dough chilling in the fridge, and then the freezing before baking. Recipe called for strawberry preserves (preferably homemade organic...I didn't have that much time...) but I had raspberry (Smuckers), and they are just heavenly. Any fruit preserves would work. These are so much better than the crap you buy......!!!

Homemade "Pop Tarts"

2 cups plus 2 Tbs. all purpose flour, plus additional for shaping and rolling
1 tsp. coarse kosher salt
1 tsp. sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
4 Tbs. ice water
12 Tbs strawberry (or any fruit) preserves

Whisk 2 cups plus 2 Tbs. flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. add ice water by the tablespoonfuls, tossing until moist clumps form. gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.

Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.

Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar light over. Serve warm or at room temperature.