I keep seeing all these recipes floating around for homemade pop tarts. We never had them growing up. But I remember having them when I’d spend the night at a friend’s house. It was a foreign thing to me. I’ve had them as an adult and am surprised when people say how much they like them. They’re dry, are weird flavors, and full of junk!
So making a homemade pop tart seemed a waste of time. Back the truck up! These were amazing! It’s like having a little hand pie full of jam. And seeing as I have all this marionberry lavender jam sitting in my school room, there’s an abundance of reasons to make things with jam.
Since these babies are on the small side, I decided to forgo the shortening and stick with all butter. I’ve used both in regular pie crust, but figured these would be fine going the all-butter route. Stick with unsalted so you can control the amount of salt in the crust.
Don’t be hesitant to make these. As with all good things, they take time. But they’re fairly simple. If you’ve made a pie crust, you can make these. And since this recipe only make 6, I would happily double the recipe to feed more people. Or lets be honest. Eat them myself. Duh.
I decorated these beauties with the very last flowers on my hydrangea bush. When the weather cools down slowly, the giant flowers dry right on the bush. This year we had multiple days of above 90 degrees. Not the happiest temperature for those bushes. But a few did end up drying on the bush, so I was happy.Print
For the dough:
- 2 cups|10 ounces all-purpose flour
- 2 tablespoons sugar
- 1 cup unsalted butter, cut into pieces and chilled
- 1/2 teaspoon salt
- 4 tablespoons ice water
- 1/2 cup your favorite jam (mine’s marionberry lavender!)
For the icing:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons whole milk
- 1/4 teaspoon vanilla or almond extract
- purple food coloring
To make the crust:
- Place flour, sugar, salt in a food processor. Pulse to mix it. Add in the chilled butter, pulsing until it resembles coarse crumbs. Add a couple tablespoons of ice water and continue pulsing until the dough starts to come together. Add water a tablespoon at a time to get the right consistency.
- Divide dough into two equal pieces and shape into a disc. Wrap each piece in plastic and refrigerate for at least 60 minutes. Overnight works well, too.
- Take one disc out of the fridge and place a piece of parchment on the counter. Lightly flour the work surface and the rolling pin. Roll the dough into a 9×12-inch rectangle. Using a ruler and a pizza cutter, measure out 6 equal rectangles (3×4-inch). Separate the crusts and place them in the fridge on a cookie sheet.
- Take out the other disc and repeat the process. Refrigerate both top and bottom crusts for at least 30 minutes for easy assembly.
To assemble the pop tarts:
- Position rack to middle of oven and preheat to 350 degrees.
- Working with one set of 6 bases, use a pastry brush and coat the edges with heavy cream.
- Spoon about a tablespoon of jam in the middle of the bottom crust and spread it to the edge of the cream.
- Remove second set of crusts from fridge. Place a top crust over jam and seal slightly by pressing down on the edges.
- Brush tops with cream. Using a fork, seal all the edges.
- Poke 4 to 6 holes in the tops of the crust. Sprinkle with decorative sugar.
- Bake at 350 degrees for 30-34 minutes. Tops will be slightly browned.
- Cool on a wire rack completely before frosting them.
To make icing:
- Combine sifted powdered sugar and milk in a small bowl. You want it to be more on the thick side so it doesn’t just slide off your beautiful pop tart.
- Add in extract of your choice.
- Add in a very small amount of food coloring (or leave it out). Mix to combine until uniform in color.
- Drizzle icing over cooled tarts. If you do it while they are still warm, the icing will just run down the edges.
I use either Bob’s Red Mill AP flour, or King Arthur AP flour. I find their protein content to be the most consistent.
I usually take the butter from the fridge, cut it into cubes, and place it in a small bowl in the freezer. This way, the butter stays cold as long as possible.