Throw the store bought pop-tarts out and enjoy this delicious homemade version with yummy pâte brisée and your favourite jam!
Say WHAT?!… Yup, that’s right, you read the title of this post right! I made homemade pop-tarts recently and they were delish; or as my boyfriend would say: “stupid good” and “epic”.
Now these epic pop-tarts and the recipe would not come to be if not for finding the recipe in Food & Wine’s Best of the Best Cookbook Recipes (awesome cookbook series that compiles the best of the best!) and for remembering that I absolutely love the cookbooks Flour and Flour, too written by Joanne Chang. I’ve made these pop-tarts, as well as delicious Rosemary Shortbread and Homemade Dog Biscuits from the books – and boy where they good (well I don’t know about the dog biscuits…). Out of the two books, one focused more on baking and the other on a combination of savoury and sweet recipes. If you’re not a baker but want to try, all the recipes are a collection of goods served at Flour Bakery locations in Boston, Cambridge and Allston – which means I definitely have to visit when I drop by the area, SOON.
Why am I so fond of Joanne Chang? She’s an inspiration and proof that life can have forks in the road, leading you down paths you never thought of. Last year she won the James Beard Foundation Award for Outstanding Baker, which is far from her career path in college. How so? She entered Harvard University in astrophysics (!!!!!) and ended up graduating in applied mathematics and economics (super impressive). While at school she sold her chocolate chip cookies to classmates and later when working in her field she she continued to do so for colleagues, all while creating a business plan for Joanne’s Kitchen. At a point, instead of entering business school, she took a chance and applied to be a chef disregarding her very limited experience. She followed her gut and passions, and with a lot of hard work it worked – true inspiration!
Now for these yummy pop-tarts… I don’t what else to say but they are a definite must try and easy to fill with any type of jam you please (or have on hand!). Also, as she mentioned in the recipe, the pâte brissé (shortcrust pastry) is super versatile, being good for the yummy pop-tarts in this recipe, a double-crust/lattice-top 9-inch pie, little pie crust bites as you see in the photos, or cut and mold the pastry to the bottom of a muffin pan to make pie crust cups!!! What else: IT FREEZES!!! So imagine just having a stock and then thawing it out when you want some deliciousness in your life, or your kids have a playdate! It’s honestly PERFECTION and:
- 1 3/4 cups all-purpose flour
- 1 tbsp. sugar
- 1 tsp. salt
- 1 cup unsalted butter cold and cut up into 12 pieces
- 2 large egg yolks
- 3 tbsp. cold milk
- 1 pâte brisée recipe
- 1 large eggs beaten
- 1 cup jam raspberry, strawberry, blueberry, etc.
- 1 cup icing sugar
- 2-3 tbsp. milk
In a large bowl, mix together flour, sugar and salt.
In either a mixer with the paddle attachment on low, or by hand with a pastry knife, cut the butter into the dry mixture until the butter pieces are around the size of peas.
In a small bowl, whisk together the egg yolks and milk.
Add the liquids to the butter mixture all at once and mix until the dough barely comes together.
Dump the dough onto an unfloured surface and work by mounding it and pressing it down a couple times. The dough should have streaks of butter once this is through, make sure not to over work the dough and melt butter with the heat of your hands.
Press the dough into a dish about 1-inch thick and refrigerate (at least 4 hours to 4 days) or freeze (up to a month) in plastic wrap.
Preheat the oven to 350F with the rack in the middle position.
After at least 4 hours of refrigeration, remove dough from plastic and divide in half.
Using each half, roll out the dough on a lightly floured surface into a 14-by-11-inch rectangle (should have two rectangles).
Taking one rectangle, lightly score the dough to make 8 rectangles about 5 1/2-by-3 1/2-inch in size.
Brush the dough with the egg mixture.
Spoon about 2 tbsp. of jam on to the center of each rectangle.
Take the other rectangle of dough and lay on top of the one with the jam.
Press the two pieces of dough together around the mounds of jam .
Using a knife (or pizza roller or fluted roller) cut the rectangles out to make the pop-tart shape.
Place the pop-tarts well spaced on a baking sheet and cook for 40 to 45 minutes, or until they are evenly golden.
Once cooked, let cool on baking sheet rested on a wire rack.
While pop-tarts are cooling, mix the icing sugar and milk in a small bowl; should make a glaze that can be poured overtop the pop-tarts. If to thick or thin, add more milk or sugar respectively.
Once the pop-tarts have cooled for at least 30 minutes, brush tops with glaze and let stand for 10 minutes until the glaze hardens. Serve.
The pop-tarts can be stored in an airtight container for 2 days at room temperature.
Add more festivity by adding sprinkles!
Did you make this recipe?
I wanna see your tasty creations!
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