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This fall you will find me in my kitchen making these magical sourdough toaster tarts by the dozen!
While they take a little extra effort to prepare, the real fermented dough, perfectly sweetened filling, and touch of garden magic make these worth the time.
Toaster Tarts Anytime!
You can serve these little beauties golden brown from the oven, drizzled in raw local honey, a la mode with my Vanilla Bean Ice Cream, or you can easily freeze them individually for quick and tasty reheating in your toaster, anytime!
Sage has long been associated with mental clarity, longevity, and even immortality. Have you heard the saying “sage advice?” When something or someone is “sage” they are wise and intelligent. The Latin genus name Salvia is associated with the word salvation and shows just how much the ancients prized this beautiful culinary, medicinal, and spiritual herb.
I can’t think of a better way to start or end my day than with a flaky pastry filled with this enchanting combination!
To Sage or Not To Sage?
This is such a versatile recipe. If you want to try some herbal variations, substitute lavender, thyme, lemon verbena, or rosemary.
Or leave it out completely if you prefer.
Don’t Have Time To Make Your Own Filling?
No problem! Use your favorite jam! The flavor options are endless.
Sourdough Toaster Tarts With Blackberry, Sage, and Honey Filling
Yield: 12 Tarts
Prep Time: 1 hour
Cook Time: 15 minutes
Additional Time: 1 day
Total Time: 1 day1 hour15 minutes
This grown-up, magical toaster pastry is made with real fermented sourdough pastry crust and a thick honey-sweetened blackberry filling scented with fresh sage. Serve them for a delightful brunch, dessert, or quick snack on the run! These versatile hand-held pastries can be frozen easily and then reheated in a jiffy. Kids will love these toaster tarts too!
40 grams (1/4 cup) coconut sugar, or unrefined sweetener of choice
6 grams (1 teaspoon) salt
1/2 cup organic all-purpose flour, for dusting
For the Filling
1 pound (4 cups) fresh or frozen blackberries
1/4 cup water
1/4 to 1/2 cup honey, to taste
2 tablespoons fresh chopped sage
The Day Before
Mix the flour, sugar, and salt together in a ceramic or glass bowl.
Add the sourdough starter and melted butter. Mix everything until just combined.
Cover the bowl and let the dough ferment at room temperature for 4 to 5 hours.
Divide the dough in half and shape each half into a round disk. Wrap each disk and refrigerate for at least 12 or up to 48 hours. Note that the dough will get more sour the longer it ferments.
Place the blackberries and water in a small saucepan. Cook over medium heat, stirring often, until thickened and jammy.
Add the fresh sage and honey and cook a little longer.
Remove the filling to a glass container to cool. Cover and refrigerate the filling overnight.
The Next Morning
Remove the dough from the refrigerator and let it soften slightly at room temperature, about 30 minutes to an hour.
Preheat your oven to 375°F.
Cut three large sheets of parchment paper.
On a large open work surface lightly dust one sheet of parchment paper with flour. Roll the dough into a loose rectangle.
To make a really tight rectangle use the parchment to fold the edges of the dough up and over.
Continue to roll the dough gently, forming a nearly perfect rectangle about 1/8 inch thick.
Using the parchment as a sling move the rolled dough aside and repeat steps 4 to 7 with the second dough ball.
Optional Decorative Steps
Place 12 evenly spaced sage leaves on the dough. Cover the dough with the third piece of parchment and roll the leaves into the dough.
Flip the dough over so the leaves are on the bottom and remove the parchment paper from the upward-facing side.
Set the sage pastry aside.
Filling The Pastries
Working with the original pastry rectangle, envision 12 equal pastry spaces. Place one heaping tablespoon of jam in the middle of each pastry space.
Carefully, and using the parchment as a sling, line up the edges and flip the second pastry over the first. This should reveal the sage leaves on top. Gently but firmly press down around each filling bubble to squeeze out any air.
With a knife or pizza cutter, trim the edges of the pastry to make a smooth outer edge.
Cut the pastries between each bubble of filling, making 12 even squares.
Working with one square at a time, crimp the edges with a fork.
Place the tarts on a parchment-lined (use the paper you already cut) baking sheet with plenty of room around each tart.
Bake the tarts for 15 minutes or until golden brown.
Remove the tarts from the oven and cool them on wire racks.
The tarts can be served warm with drizzled honey, ice cream, or whipped cream.
Cool completely on wire racks before freezing.
Freeze tarts individually on baking sheets before moving them to an airtight container for longer storage. To reheat the toaster tarts remove them from the freezer and reheat them in the toaster until hot throughout.
I have an important question.My dough has been in the fridge for almost what will be 48 hrs at 9pm tonight.Can I go beyond 48 and do a 72 hr ferment or is 48 hours the most recommended? Thanks and appreciate
Butter For All
Monday 24th of July 2023
Yes you can do a longer ferment. The flavor will get more sour, but the dough will still be delicious and so easy to digest! I hope they came out great for you!
Friday 16th of December 2022
How long do I cook the berries for? Not sure when it’s “thick” enough…
Butter For All
Tuesday 20th of December 2022
They should be thickened to a jam like consistency.
Sorry for the confusion. I'll try to update this post!
Saturday 3rd of September 2022
Excellent recipe. No blackberries in the house so I made a filling from frozen blueberries and cinnamon, then drizzled with icing. These freeze very well.
Butter For All
Monday 5th of September 2022
Sounds delish! So glad you found the pastry easy to work with and store. :)
Monday 8th of November 2021
Thanks for the recipe! Do you think the pastry dough could work as pie crust?
Butter For All
Monday 22nd of November 2021
Yes absolutely! This is my sourdough pastry crust recipe!
Thursday 1st of October 2020
First, so happy to hear you are home and the house didn’t sustain damage!
I just finished baking these. They are AMAZING! I made two changes, used lard I render myself and my homemade raspberry preserves. I can’t wait to make these for my grandkids but until then, the Mr. and I will enjoy every bite! Thank you for sharing.
Butter For All
Sunday 4th of October 2020
That sounds so amazing. I'm drooling. There is nothing as tasty as lard pastry. I'm happy to know it works well in the sourdough pastry crust. Thank you so much for the feedback!