Do you ever have those light bulb moments—the ones that seem too idiotic to share out loud. Yeah, I had one of those this weekend. While making pop tarts. Remember the a-ha moment when you realized that U-Haul just wasn’t a company name? It literally means “you haul it”. And remember the a-ha moment when you realized that Pop Tarts are really just tarts. Tarts?! Yeah, that happened this weekend. And I don’t even care where the word “pop” came from. Popular? That’s not even cool.
Now that we all know my IQ, or lack there of—homemade pop tarts are quite easy to make. You make some tart dough. Roll it out. Add some yummy jam. (I used my to-die-for farmer’s market black raspberry jam.) Put another rectangle of tart dough on top. Press, press, press. Egg wash. Sprinkle sugar. And bake. Now, why buy those popular tarts when you can have homemade
pop tarts. I’m still miffed I got duped by Kellogg’s. Pop Tarts?! Who knew? Kellogg’s–1; Melissa–0.
I’ll give myself 3 points in the flavor category just because I can, bumping Kellogg’s to the back. These tarts are awesome. No lie. They’re not too sweet. They melt in your mouth. And the younger pop tart loving crowd loves em. Proof—we had this little high-energy guy over, and he loved them enough to sit still and pose for a picture. His older brother helped me make them while trying to teach me how to speak spanish. It’s gonna take making hundreds of pop tarts before I catch on. Case in point: Pop Tarts.
How can you deny this sweet face? Please tell me you’ll try one.
- 1/2 c. (1 stick) unsalted butter, room temperature
- 3 tbsp. confectioners’ sugar
- 1 large egg, beaten
- 1/2 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1/2 c. plus 1 tbsp. almond flour
- Jam (the best you can get your hands on)
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add half of egg, reserving other half for later, and mix, scraping down the sides of the bowl as necessary.
- In a medium bowl, combine all flours. With the mixer on low speed, add flours all at once; mix until well combined.
- Turn dough out onto work surface and form into a disk. Wrap with plastic wrap and refrigerate until chilled, about 3 hours.
- Once dough is ready, preheat oven to 350°.
- Place dough on a floured work surface and roll out to 1/8-inch thick. (Here’s the tricky part. The dough needs to be warm enough to manipulate but cold enough to hold it’s shape. Frequent, but quick trips, to the freezer are necessary.) Cut out 10 even rectangles, about 3"x4" each.
- Place 5 tart rectangles on a baking sheet. Fill with jam, about 1 heaping tablespoon per tart, leaving half an inch clearing space around the outer edge of the rectangle. Carefully place tart rectangle on top and press with a fork around the edges to seal. Trim away any extraneous dough. Repeat. If dough begins to crack, dip finger in water and smooth. Works like magic. Brush tarts with egg wash. Sprinkle with turbinado.
- Transfer to a freezer for 10 minutes. (This helps the dough to hold its shape.)
- Bake for 15 to 20 minutes, or until golden brown. Allow to cool before serving. Reserve leftovers in an air tight container.
Tart recipe adapted from here.