Homemade Pop Tarts: savory and sweet

Batch number one:  the savoryFullSizeRender (2)

I filled some of these with an aged cheddar, roasted garlic, fresh parsley, and a dollop of ‘Amora Moutarde de Dijon’ (favorite French mustard).  Others were similar but stuffed with a smoked gruyere in place of the cheddar. The one you see oozing with strawberries is filled with homemade strawberry jam and a dash of champagne vinegar.  I topped this one with a clove of roasted garlic!  This was my favorite creation: the sweet n savory combo.FullSizeRender_1 (2)

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I topped some with sliced dried fig and honey drizzleFullSizeRender_1

Batch number 2: the sweet FullSizeRender (10)

I simply filled these with my homemade sand plum jelly or strawberry jam.FullSizeRender

Finally the icing on the tart– rainbow sprinkles and crushed freeze dried strawberriesFullSizeRender_2

Pairs perfectly with this café noisetteFullSizeRender_3

Ingredients:

crust –

  • 2 cups flour, plus more for rolling
  • 1 t. salt
  • 12 T cold butter, cut into pieces
  • 5-6+ T ice water

Filling –

  • strawberry jam
  • sand plum jelly
  • fresh fruit of your choice mashed with a little sugar and cornstarch added to taste and consistency of a jam
  • savory options- filled with your favorite cheese, roasted garlic, herbs, and French mustard

*Use as much as you think you need for each to fill tart without it exploding out of the sides after your fork press them

  •  egg wash: 1 egg + 1 t water, whisked

Fruit Icing –

  • 1 cup powdered sugar
  • 6-8 raspberries or any berry of your choice, smashed through a fine mesh strainer
  • 2-4 t milk or cream

Or

Vanilla Icing –

  • 1 cup powdered sugar
  • 1 t. vanilla extract or ¼ t. almond extract (orange blossom extract would be good too!)
  • 2-4 t milk or cream

Directions:

  1. Combine flour and salt in a mixing bowl. Cut in butter using a pastry blender or fork until mixture is the consistency of coarse cornmeal. Sprinkle cold water over dry mixture 1 tablespoon at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of mixture and continue stirring with a fork. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky. Divide dough in half. Pat each half into a flattened ball and wrap in plastic wrap. Chill for 30 minutes to an hour.
  2. Preheat your oven to 375F. Line a baking sheet with parchment paper or Sil pat. Roll out one of the balls of dough until about 1/8 inch thick in a squared shape.  Cut out with pizza roller 2 1/2 inch squares of dough topping one half with about 1/2 t. jam.  Brush the outside edges of the topped squares with the egg wash. Brush the outside edges of another square of dough and top the filled square.
  3. Press together with a fork.
  4. Finally, brush the tops with more of the egg wash and poke twice with a fork.
  5. Bake for 16 minutes or until golden. Repeat with the rest of the dough and fillings.
  6. While tarts are baking, make up the icing by whisking the sugar, extract of choice, and milk until slightly thicker than a glaze.
  7. Spread over each slightly cooled pop tart and quickly top with sprinkles or crushed freeze-dried strawberries or raspberries…get creative and have fun! Makes about 12 small tarts.
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Author: akvenable

Traveling and new exciting experiences are what life is all about!

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