For whatever reason, yesterday I had a serious hankering for some Pop Tarts. I haven’t had Pop Tarts in years. Literally. It was such a bizarre craving, but a craving that needed satiated none the less.
The area was under a tornado watch and it was raining cats and dogs outside. There was no way that I was getting my butt into gear to battle the elements. And that’s when it happened… I had an epiphany… “why don’t I just make my own Pop Tarts?” I started thinking about it, and I figured it would be a fairly simple straight forward process. I mean, essentially Pop Tarts are just some jam in some pie crust, how hard could they be?
Well let me tell ya, they were a bit more labor intensive than originally anticipated, but… they were fabulous.
These homemade Pop Tarts will rock your world if you are a Pop Tart fan. They are leaps and bounds better than their store-bought counterpart. The ingredients are simple, but the assembly process is a little time consuming. So whether looking for a healthier, less processed quick breakfast favorite, or just something to keep you busy on a long rainy day, this recipe is fantastic.
Ingredients: Pie Crust, Jam – any flavor, Icing and sprinkles (optional)
For the pie crust you will need:
4 Cups Flour
2 t Salt
1 1/2 T Sugar
1 3/4 Sticks Butter – grated
5-6 T cold water
1 C Powdered Sugar
1-2 T milk
1/2 t vanilla extract
Add flour, butter, sugar and salt into the bowl of an electric mixer. Add cold water and mix for about one minute, or until dough begins to stick to beater. Place dough in plastic wrap or an unsealed freezer bag and chill in fridge for approximately one hour.
Roll out dough to 1/8 inch thick. Cut rectangles to desired size; I chose to make mine 2.5″ x 3″. Mark half of the rectangles with fork puncture marks. Be sure to puncture the dough completely with the fork or the dough will puff, and you will have rounded tops to your Pop Tarts. Nobody likes puffy Pop Tarts.
An alternative to using a fork, and probably the best way to ensure proper Pop Tart form, is cutting two very small slits, about 1/4 – 1/2 inch with a very sharp knife. I learned this the hard way and had probably about one-quarter of my Pop Tarts come out puffy. The good news? They are still delicious.
Place 1 T of jam in the middle of the solid rectangles. Dampen finger with water and then dampen dough around the jam. This will ensure a tight seal so no jam will leak out while baking. Place punctured rectangles on top of jam rectangles and seal well with fork. Bake at 400 degrees for 15-20 minutes, until the edges just barely – and I mean barely – start to brown.
Let cool completely before frosting. Frost by dipping cooled Pop Tart into frosting. Or by spooning frosting on top and spreading evenly. Add sprinkles if desired. I used clear crystal-sugar to add a little sparkle. Much more attractive than the garish store-bought color palette. Let frosting harden before packaging or storing.
These can be frozen for up to 1 month. To use frozen Pop Tarts, thaw and eat at room temperature,or pull directly from the freezer and toast in toaster. Yummy.
Also, I should mention these delicious treats are better on the second day when their flavors have had time to meld. To ensure you get the best tasting Pop Tarts, leave at room temperature overnight before freezing (if there are any left to freeze!)