Kitchen Little Recipe: Homemade Pop Tarts
SHARED by: Diana Arizpe, Chef and Educator at Kitchen Little Cooking School
Once you try these homemade pop tarts, you won’t ever want to go back to the ones in the package!
WHAT YOU’LL NEED:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into pats
- 1 large egg
- 2 tablespoons milk
In a food processor, pulse together flour, salt and sugar. Add butter, and pulse until pea sized pieces of butter are visible. In a small bowl, whisk together egg and milk. While running on low, add in egg/milk mixture until a ball of dough forms. Wrap dough in plastic wrap and chill for one hour.
- 3/4 cup jam of your choice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Cherry juice
- Confectioners Sugar
WHAT YOU’LL DO:
- Mix the cornstarch and water together.
- Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, then simmer, stirring, for 2 minutes. Remove from the heat and set aside to cool.
- Place one-half of dough on a floured surface, and roll it into a rectangle about 1/8 inch thick, 9 x 12-inch. [You can use a 9x 13 pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3 x 4 -inch rectangles. Brush the top of the first dough rectangles with water.
- Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place the second rectangle on top. Press the tines of a fork all around the edges. Repeat with remaining tarts. Gently place the tarts on a lightly greased or parchment-lined baking sheet.
- Prick the top of each tart multiple times with a fork. Bake in a preheated 350′ oven until lightly golden, about 20-25 min.
- Mix cherry juice and confectioners sugar for the frosting and ice the tarts once they’re cool.