When I was young Pop Tarts were the fanciest breakfast treat you could imagine. Fresh from the land of the brave, us northerners were smitten by those little parcels of goodness. Flash forward to 2015 and you can get flavours you could only have dreamed about as a ten year old girl. Despite this, I never actually buy Pop Tarts any more. I don’t actually own a toaster and the thought of eating them cold is just a step too far in my eyes. I decided to try my hand at homemade Pop Tarts.
Homemade Pop Tarts can be as difficult as you like. If you’re looking for a project you can make the pie dough and filling from scratch; or if you’re looking for a quick fix, ready rolled pastry and a jar of Bonne Maman will do the trick. Obviously I chose the latter but I am looking forward to experimenting with the fully homemade versions soon. Just watch this space.
Obviously you can experiment with all sorts of different flavours. You can you any jam your heart desires, chocolate spread, a cinnamon sugar concoction. The world is your oyster. Imagine a S’More Pot Tart, oh man!!Print
- 1 sheet of ready rolled shortcrust pastry
- 1 egg, beaten with a tsp of milk
- good quality raspberry jam
- 250g icing sugar
- 1 tsp vanilla
- 2 tbs whole milk
- cute sprinkles
- Preheat the oven to 175°C and line a baking sheet with parchment.
- Unroll your pastry and using a sharp knife cut 8 rectangles, you’ll need two for each tart. Place four of the pastry rectangles on your prepared baking sheet and pop a heaped teaspoon of jam in the middle of each tart. Sandwich with the tops and using a fork press your edges together to form a seal.
- Pain each tart with a thin layer of the egg wash and bake for 12-15 minutes until golden brown. Allow to cool on a wire rack.
- Once cool make your frosting. Combine the icing sugar with the milk and vanilla and mix to form a thick, spreadable paste. If it’s too thin or thick at this point, add a little more sugar or milk. Spread each tart with the frosting and scatter with sprinkles. Enjoy!