Pop-tarts

As with the oatmeal cream pies and various other treats from my childhood, once I realized how much artificial junk was in them, I couldn't enjoy them like I did before. And I definitely didn't want my kids eating them. So it's been absolutely wonderful to find recipes for equal, if not better, homemade versions. The ones I just made have brown sugar cinnamon and Nutella fillings. I've only tried the brown sugar cinnamon ones so far, and they are even better than the ones I loved so much growing up. I'm looking forward to trying the Nutella one for breakfast tomorrow.

I agree with Deb over at smitten kitchen that these would be even better in mini form (though I know I would probably end up eating as much as one big one, I like having the option of eating less). So next time, instead of make 9 big ones, I think I'll try making 16 little ones.

The only thing that I noticed was a little off was that I needed another tablespoon of milk to make the dough come together. I'm wondering if it would have been easier if I had used a food processor the way I usually do for pie crust.

I also decided to ice them to make them more "authentic". I just used about a cup of powdered sugar and enough water to make a spreadable icing, but I'm sure royal icing would have been lovely too.

Pop-tarts
A variation on this recipe from smitten kitchen



Pastry:
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
2 large eggs, divided
2-3 tablespoons milk

Cinnamon Filling:
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour

Jam Filling:
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. 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.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly 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″. [You can use a 9" x 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″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. 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; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack. Once cool, if desired, glaze with icing.