I never want to eat a store bought Pop-Tart again.
real, flaky butter pastryfruit preserveshomemade frostingrainbowsprinkles
Prep Time:Chill Time:Cook Time:Difficulty:
Makes 8 pop-tarts
What You'll Need
For the pastry:
2 cups + 2 Tbsp all-purpose flour, plus more for rolling
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 - 5 Tbsp ice water
3/4 cup strawberry preserves, divided (or other preserve of choice)
For the icing:
1 cup powdered sugar
2 Tbsp half and half, plus more as needed
1/4 tsp vanilla extract
What To Do
Make the pastry dough:
2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper.
3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles.
4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week.
5. Repeat process with second disk of dough.
6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack.
Make the icing:
A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D