The classic kid breakfast, good ole' pop tarts.
Loaded with some many interesting ingredients but never thought twice about ;)
Lets just say I almost bailed on this recipe before they were even made. However, Jack came in strong by believing in me and so I baked them up for Valentine's day dessert. They may have been not the most glamorous or perfectly put together pop tarts, but they delivered in taste.
Homemade dough can be tricky. I kid you not Jack suggested I pray over my dough because it was going south fast when I was rolling it out. Flake city. Lots of cracks. Lots of "oh no's".
The recipe is a fun one for celebratory days like Valentine's or a special birthday brunch. I mean anything homemade cannot be topped.
So shout out to the MVP, the white icing, that covered those said cracks and flakes. You made it look beautiful and tasty.
Strawberry Pop Tarts
Recipe adapted from King Arthur Baking
Crust
2 cups Flour
1 tablespoon granulated sugar
1 teaspoon salt
16 tablespoons unsalted butter, cold, cut into pats
1 large egg
2 tablespoons milk
Filling
Combine 3/4 cup jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Frosting
1 1/2 cups confectioners' sugar
pinch of salt
1 1/2 to 2 tablespoons milk
sprinkles for garnish
1. To make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pea-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is combined.
Divide the dough in half. Shape each half into roughly 3" x 5" rectangle, smoothing the edges. Wrap in plastic or waxed paper, and refrigerate for 30 minutes; this will relax the gluten and firm up the dough a bit, making it easier to roll. Let it rest for 15 to 20 minutes at room temperature before you roll it out.
2. To make the filling: Combine 3/4 cup (8 ounces) jam with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Bring the mixture to a boil and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
3. To assemble the tarts: Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Trim off the edges; place the the 9" x 12" rectangle of dough on a baking sheet.
Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and width-wise; you'll see nine 3" x 4" rectangles.
Beat the egg, and brush it over the entire surface of the dough you cut. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the first piece of dough atop the jelly lined one, using your fingertips to press firmly around each pocket of filling, sealing the dough well on all sides.
Press the fork edges all around the sides of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork to seal again.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate them, uncovered, for 30 minutes.
Preheat your oven to 350°F.
Remove the tarts from the fridge and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan. Enjoy!
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