My sweet treat of choice this week is a batch of homemade pop tarts! I have a love/hate relationship with packaged Kellogg’s Pop-Tarts. If they’re available to me, I’m always tempted to open a package (and often do give in). They are so enticing with that fruity filling; however, about one bite in, I realize they really just don’t taste that great and I regret opening the package. Also, a packaged Pop-Tart just can’t be healthy in any way. So, I’ve decided to try my hand at a homemade version! I’m definitely not saying that these are healthy, but at least I know exactly what is in them and that they’re made of all wholesome ingredients (quality milk, butter, sugar) and without any toxins (aside from a drop or two of food coloring to get that pink sugar…)!
INGREDIENTS
You can either purchase refrigerated pie crust from the grocery store, or make your own! This recipe by Ina Garten is really simple, and it can even be made the night before.
Pie crust:
1 1/2 sticks unsalted butter
3 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/3 cup vegetable shortening, refrigerated
1/2 cup ice water
Filling:
Any fruit preserves or jam – I like Bonne Maman because it reminds me of studying abroad in France.
Icing:
2 cups confectioner’s sugar
3 tablespoons whole milk
1 teaspoon vanilla extract
Colored sugar and/or sprinkles for decorating
INSTRUCTIONS
Dice the butter into small 1/2 inch cubes. Place in a bowl in the fridge. Mix flour, granulated sugar and salt in a food processor or with a beater (either method would work fine). Add the butter and shortening, and process until the mixture is starting to become consistent. Slowly add the ice water and continue to beat.
Once the dough forms a ball, wrap in plastic and place in the fridge for at least 30 minutes or overnight.
Next, preheat the oven to 425°F. When the dough is sufficiently chilled, cut the ball into two halfs. On a floured board, roll out the first half until it is at least 12″ x 7″ and cut out 4 – 6″ x 3.5″ rectangles. This dough cutter is one of the most useful tools I have ever used in the kitchen. It even has a ruler, so you can be precise with your measurements. Place the freshly cut rectangles on a cookie sheet lined with parchment paper.
Place a dollop of fruit preserves on each rectangle and spread almost to the edge. Roll out the second half of dough and cut out 4 more of the same sized rectangles. Cover each of the existing filling-coated dough pieces. Use the prongs of a fork to crimp the edges and seal the seam. You may even want to trim up the edges to ensure each little tart retains its shape.
Put these in the oven for 8-10 minutes, or until the corners are just barely golden brown. Let cool.
Once cool, start mixing the confectioner’s sugar, vanilla extract, and 2 tablespoons of milk in a bowl. As needed, add the third tablespoon of milk so the consistency is runny enough to spoon onto each tart. Frost each pop tart and sprinkle with your decorations of choice. I got the pink effect by by mixing 2-3 drops of red food coloring in about 1/2 cup granulated sugar. Once this is thoroughly mixed, it will just need to set out to dry on a plate for about an hour – so be sure to do this ahead of time.
Enjoy!
xo -L
