pop-tarts
bran sent me a link to this blog the other day. i immediately fell in love. it’s so cool to find another person who appreciates putting time into something that may be considered easy. it’s so simple to run out to the store and buy a box of pop-tarts, but it’s so much cooler, tastier and healthier to make them on your own!
so i notified tom that i could make pop-tarts from scratch. he had a reaction much like the blogger’s husband… “you can do what?!?” next time, i’m planning on making a double (or triple batch) and freezing them to bake them when i want to.
so without further adieu, homemade pop-tarts. 
pastry:
- 2 c all-purpose flour (substitute with whole-wheat for a slightly healthier version.)
- 1 tbsp sugar
- 1 tsp salt
- 1 c butter, cut into pats
- 1 large egg
- 2 tbsp milk
- 1 additional egg, to brush on pastry
cinnamon filling:
- 1/2 c brown sugar
- 1 – 1 1/2 tsp ground cinnamon
- 4 tsp all purpose flour
jam filling:
- 3/4 c jam
- 1 tbsp cornstarch mixed with 1 tbsp cold water
or you can try chocolate chips, cream cheese, nutella or whatever you think would go in a pop-tart… maybe a pizza tart?
- to make cinnamon filling: whisk together the sugar, cinnamon and flour.
- to make jam filling: mix the jam with the cornstarch/water in a small saucepan. bring the mixture to a boil, simmer and stir for two min. remove from heat and set aside to cool.
- make the dough: whisk together the flour, sugar and salt. work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible and the mixture holds together when you squeeze it. if you’ve used a food processor, transfer the mixture to a large bowl. whisk together the first egg and milk together and stir them into the dough, mixing just until everything is cohesive.
- divide the dough in half, shape each half into a small rectangle, about 3″ x 5″. you can roll this out immediately or wrap half in plastic and refrigerate for up to two days.
- assemble the tarts: if the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15-30 min. place one piece on a lightly flour work surface and roll it into a rectangle about 1/8″ thick, large enough that you can trim it into an even 9″ x 12″. repeat with a second piece of dough. set trimming aside. cut each piece of dough into thirds, you’ll form 3″ x 4″ rectangles.
- beat the additional egg and brush it over the entire surface of the first dough. this will be the “inside” of the tart; the egg is to help glue the lid on. place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2″ perimeter around it. place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. press a fork all around the edge of the rectangle. repeat with remaining tarts.
- gently place the tarts on a lightly greased or parchment-lined baking sheet. prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become very billowy pillows, rather than flat toaster pastries. refrigerate the tarts for 30 min, while you preheat your oven to 350°.
- bake the tarts: remove the tarts from the fridge and bake them for 20-25 min., until they’re a light golden brown. cool in pan on rack.
- i frosted mine and topped them with sprinkles. you could top them with just frosting, just sprinkles or leave them plain. either way, they’re going to be delicious!
enjoy!
