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.