Any idea what these flavors are referencing? . . . . That's right, Pop Tarts!!! I don't even remember how I came across this recipe but all I know is I love Pop Tarts and I wanted to make this homemade recipe so I couldn't justify buying them at the store. I didn't roll out the dough thin enough for my liking but this was because my blood sugar was so low at this point that I was shaking. Different story for a different time, or blog. Haha. Next, strawberry Pop Tarts are hands down the best ones so naturally I had to make that kind. While adding the homemade strawberry jam to the centers of my homemade Pop Tarts I decided to change things up. I made one pomegranate Pop Tart and two apricot Pop Tarts. I'm proud to say each of the jams or jellies I used were homemade and so tasty. :) I'm going to add extra jam next time to have more flavor. I made WAY too much icing. you need like a teaspoon of milk or less and just add powdered sugar till its the right consistency. I made half a cereal bowl full for 7 Pop Tarts. Opps. :S I didn't have any sprinkles but I seriously hope to have some around the next time I make these because it'll make them more authentic. :) They were pretty good right out of the oven but the best discovery was the next day when I toasted one and it tasted almost identical to the store bought kind! A little piece of heaven for breakfast? Yes please!
Homemade Pop Tarts
Makes 6-8 tarts depending on size (mine were about the size of a recipe card)
For the crust:
1 1/2 cups flour
1/2 tsp salt
1/2 cup (1 stick) butter, softened and cut into cubes
3 Tbs cold water
For the filling:
Jam of any kind, about 1 heaping tsp per pastry
For the icing:
1 cup confectioners sugar, sifted
heavy cream, to thin (or you can use milk)
Procedure: (sounds so scientific, haha)
1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper (or aluminum foil); set aside
2. Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter or your impeccably clean hands. Blend until the mixture is fairly coarse. Add the water, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.
3. Place dough on a lightly floured surface and roll into a rectangle, about 1/8 inch thick. Cut out rectangles approximately the size of a recipe (index) card, about 3x5 inches, or smaller if you prefer. Make sure you have an even number of cutouts.
4. On half of the rectangles, place a small spoonful of the jam of your choice in the center. You don't want it to be too thick or the top crust will mound on top of it.
5. Place the remaining rectangles of dough on top of the ones with jam. Crimp all four edges by hand or use a fork so the filling won't ooze out. I also poked the top of each with a fork to vent them, kinda like a pie.
6. Place the tarts on your prepared baking skeet, and bake for 7 to 8 minutes, or until light gold on the edges. Remove from the oven and let them cool completely.
7. While the tarts cool, prepare your icing; make sure its fairly thin but not so thin that it will just drip off. Once the tarts are cool, drizzle on top. Garnish with sprinkles.
