D.I.Y - HOMEMADE POP TARTS

Pop Tarts were a rare treat for me as a kid and I absolutely loved them! The boyfriend once got me a box for my birthday and he was in the good books for weeks! That is probably the reason he sent this link to me for homemade versions of the Pop Tart. I did bake a batch of cinnamon ones already and am looking forward to a 'jam session' soon :)

(check out my tips at the bottom for a better tart)

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HOMEMADE POP TARTS

The recipe is from Smitten Kitchen

PASTRY

2 Cups plain flour

1 Tblsp sugar

1 tsp salt

1 cup unsalted butter (chopped)

1 large egg

2 tblsp milk

1 additional egg for brushing the party

CINNAMON FILLING

1/2 Cup brown sugar

1 to 1 1/2 tsp ground cinnamon (depends how much you like it!)

2 tsp plain flour

JAM FILLING

3/4 cup jam

1 tblsp cornstarch mixed with 1 tblsp cold water

(ALTERNATE FILLINGS -

9 Tblsp choc chips, 9 tblsp Nutella or 9 tblsps of your choice!)

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TO MAKE CINNAMON FILLING

whisk together sugar, cinnamon and flour

TO MAKE JAM FILLING

Mix the jam with the cornstarch/water in a small saucepan. Bring mix to boil and simmer, stirring for 2 mins. Remove from heat and set aside to cool.

TO MAKE PASTRY

Whisk together the flour, sugar and salt.

Work in butter with finger tips (or in a blender) until pea-sized lumps of butter are still seen and the mix holds together if you squeeze it. (If you used a blender transfer mix to a large bowl now). Whisk the first egg and milk together and stir them into the dough until just combined, knead briefly on a floured surface if needed.

ASSEMBLE TARTS

Divide the dough in half, shape each half into a smooth rectangle about 3x5 inches. (if dough is too warm at this stage you can refrigerate it -for up to 2 days) Place one piece on a lightly floured surface and roll out into a rectangle (about 1/8 inch thick) large enough that you can cut it into 9 rectangles about 3 x 4 inches each.(repeat with second rectangle)

Beat the additional egg and brush it over the entire surface of the first dough. This will be the 'inside' of the tart; the egg helps glue the lid on. Place a heaped tblsp (or more) of filling into the centre of each rectangle, keeping a small 1/2 inch perimeter bare. Place a second rectangle on top of the first and press firmly around the edge of the pocket sealing all sides. Press the prongs of a fork all around the edge and pierce the tart multiple times with the fork to let the steam escape. Repeat with the other tarts.

Place tarts on a lightly greased and lined baking tray. Refrigerate the tarts for 30mins while you preheat the oven to 350F (about 180 degrees Celsius) Then bake for 20 to 25 minutes until they are a light golden brown, allow to cool.

TIP - use real butter! I tried to skimp with the margarine I had in the fridge and the pastry wasn't as good as it would have been. Don't go easy on the filling...more is more in this case, the dough is fairly thick and can overpower a mild or insufficient filling. Do eat them while they are warm - delicious!