I have never really been a big fan of pop tarts.
But my boys – all of them – love pop tarts. I’ve never really understood it, but I’ve kept our cupboards stocked with a flavor or two just for them. It’s an easy, quick snack and often the younger boys will eat them cool.
But all that changed when I looked at the list of ingredients.
Let me just tell you, the list is long, and I can’t pronounce half of it. And there is a lot of sugar. (I know, duh.) So, they’ve pretty much been MIA for many months now. And the boys were missing them. (You can just imagine the
arguments conversations I’ve had with my five-year old in the pop tart aisle, can’t you? They’re not pretty.)
Anyways, the wonderful world of Pinterest placed a great blog post about homemade pop tarts in my sight…what else could I do but try it out. 🙂
Homemade Pop Tarts, inspired by Chez Pim
Pastry Recipe: Pate Brisee, from Hubs (aka pie crust)
2 c all-purpose flour
1/2 t salt
1 t sugar
1 stick sweet butter
4 T vegetable shortening
1 t lemon juice
about 1/4 c ice water
Place flour, salt, and sugar in bowl of food processor. Pulse to combine. Break/cut butter and shortening into 1 T cubes and add to flour. Pulse until the consistency of coarse sand. Add liquid a little at a time, pulsing in between, until dough begins to come together. Pour onto clean surface and form into a rectangular bar. Chill 1 hour or overnight. Remove 1 hour prior to rolling.
Preheat oven to 375 degrees. Line cookie sheet with a piece of parchment paper.
Cut off a chunk of dough (you can choose the size of tart you’d like) and roll carefully into a long rectangle. Use a well-floured surface and rolling-pin.
Spoon some filling onto one half of the rectangle (leaving an empty space around the edges) and then fold the other half over the top. Seal edges by gently pressing with the tines of a fork. Use a pastry cutter to cut off excess edges and form straight lines.
Cut two v-shaped slits for ventilation and sprinkle with a little sugar. Place on cookie sheet and continue with the rest of the dough.
Bake for 20-25 minutes, or until the edges are just barely turning golden brown.
Serve warm – or toast later.
I’ve changed my mind.
I love pop tarts – these ones at least. (Oh, and the boys thought they were pretty great, too.)
Now, I’m not sure if they’re exactly healthier for us, but I know what’s in them – and they taste a thousand times better than the boxed kind.
What was kind of fun about this recipe is I read the blog post a couple of days ago, but yesterday, when I went to make them, the website wouldn’t load. So, basically, I had to do what I remembered from memory and make up the rest.
Here are some tips and tricks I learned:
1. Use a spatula to loosen the bottom part of the dough from the rolling surface before adding filling. Otherwise, there’s a good chance it’ll stick and ruin your tart.
2. Flouring your fork tines may be necessary.
3. Even if you are mathematically challenged (i.e. in shape formation), the pastry cutter can fix anything into a rectangle.
5. Make sure you use a sturdy pop tart if you decide to toast it the next morning. Those that are flimsier (in my case, the applesauce ones) do not do so well in the toaster.
To sum up, you will not regret the extra time you spend to make these. They are light, flavorful, slightly crispy, and melt-in-your-mouth.
(Unless you don’t make them, that is.)