For this week’s baked good, I decided to make homemade pop tarts. I got the idea from my boss, who told me that he eats them every morning for breakfast. So, I thought, why not make him one from scratch? I’d definitely get some props for these and maybe even a bonus? No? Well, I tried.
|I know you can only see the strawberry ones but I actually made 3 different kinds: strawberry, brown sugar cinnamon and s’mores. You will soon come to find that I have a serious s’mores obsession.|
Recipe (courtesy of Smitten Kitchen):
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
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling
To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
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. I would recommend refrigerating it, however. Pastry dough needs to stay cool in order to produces a flaky, buttery crust. I wouldn’t risk it, so making the dough a day before is probably the best idea.
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 (or fourths to make minis). I decided to make the minis because the regulars seemed too big. Also, we have like 20 people on the team so if I just brought 9 of anything, people would riot.
Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.