31 Mar HOW TO MAKE: HOMEMADE POP TARTS
I didn’t have a pop tart until I was about 20 years old so this is not nostalgic by any means. I just love pies and pastries.. well any sweets for that matter, haha. Our most recent bake club, my friends and I decided on something pretty and pink (obviously) to bake and photograph! We filled these with strawberry jam, bananas and dulce de leche. Sounds delicious right? I promise they are definitely worth it. You’ll never eat another packaged pop tart again.
The great thing about these tarts are 1. they’re flakey and delicious 2. they’re super easy to make and 3. you can make as many as you want and as far in advance as you’d like. They store perfectly in the freezer, and when you’re craving a little something sweet, just pop them onto a baking sheet and straight into the oven.
HOMEMADE (PINK) POP TARTS
Yields 6 x (4in x 3in) tarts
2 cups all purpose flour, plus more for rolling
1 tsp salt
1 tsp granulated sugar
1 cup (2 sticks) unsalted butter, cold and cubed.
4-6 tbsp of ice cold water
(The dough can be made easily in a food processor, I just don’t have one.. yet!)
1 large egg
1 tbsp milk
In a large bowl, sift flour, salt and granulated sugar. With a pastry cutter, cut the butter into the flour until the butter pieces are about pea-sized and the mixture resembles cornmeal. (if there are big chunks of butter left, just break them up by squishing them with your fingers) Add the cold water, start with 4 tbsp and then gradually add 1 tbsp at a time and mix with wooden spoon until the mixture starts to come together. If it’s crumbly or hasn’t come together, add a little more water.
Lay out 2 large pieces of Saran Wrap and divide the dough in half. Wrap it up and form the dough into a disc. I like to roll the wrapped disc with a rolling pin a couple times to evenly flatten the dough. Refrigerate for at least 1 hour. If you’re making the dough ahead of time, take it out of the fridge about 10-15 minutes before rolling so that it’s easier to roll.
Preheat the oven to 375°F
Roll out each disc into a rectangle about 9 in x 13 in and about 1/4 inch thick. Trim the edges to create a perfect rectangle. Cut the dough into six 4in x 3in rectangles.
Fill the centres with any jams, fruits, chocolates you’d like. We filled the pop tarts with 2 tbsp of strawberry jam, a few slices of banana and some with dulce de leche and bananas. Make sure not to over fill, they may explode in the oven. Grab a small bowl of water and trace the edges of poptarts, this helps the top dough stick to the bottom. With a fork, crimp the edges to create a seal. Press firm enough to close the tarts but not too hard that you’ll crimp all the way through. Freeze for at least 20-30 minutes.
Brush the tops of the tarts with an egg wash and bake for 25-30 minutes until the the tarts are golden brown. Leave the tarts on the sheet to cool for 10 minutes before transferring them to a cooling rack to cool completely.
1 cup icing sugar
2 tbsp heavy cream, or more if needed.
1/2 tsp vanilla extract
In a medium bowl, sift the icing sugar and whisk in the heavy cream and vanilla. The consistency should be similar to corn syrup. If it’s too thick, add a little more cream. Sprinkle with sprinkles and enjoy!
Have you made pop tarts before, what would you fill yours with?