I made raspberry lemon pop-tarts this morning because the thought of homemade pop-tarts made my mouth water. I didn't go into this planning to do a blog post, but these turned out too good to not share! Tarts filled with sweet, puffy goodness... with sprinkles!
HOMEMADE POP-TARTS (makes 8)
2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into parts
2 large eggs (one for the dough mixture, and one for brushing on the pastry)
2 tablespoons milk
Whole fruit jam (for the filling) I used Bonne Maman raspberry preserves
Ingredients (Lemon Glaze):
2 cups confectioners' sugar
3-4 tablespoons fresh lemon juice
Step 1: Make the dough
1. In a big bowl, mix together the flour, sugar and salt.
2. With your hands, work in the butter until the mixture holds together.
3. In a separate bowl, whisk one egg. Then pour over it the dough and mix everything together.
4. On a floured surface, knead the dough until it makes a smooth ball.
Step 2: Assemble the tarts
1. Preheat your oven to 350°F.
2. Divide the dough in half. Take the first half and roll it out into a large rectangle, 1/8" thick, on a lightly floured surface. You'll be cutting this into a 9"x12" rectangle, which you will then cut into eight 3"x4" rectangles.
3. Line up your eight dough rectangles to parchment paper on a baking pan. Repeat step 1 with the remainder of the dough.
4. Beat your extra egg and brush it over the surface of the first dough (on the parchment paper). This is the "inside" of the tart, and the egg is kind of like the "glue". Scoop a big tablespoon of jam in the middle of each rectangle. Leave about 1/2-inch perimeter around the tart.
5. Place the second rectangles on top of the first. Use your fingertips to press firmly around the tarts, sealing the dough on all sides. Press the outer rims of the tarts with a fork, and puncture the tops with your fork to let some steam escape while they're baking.
6. Bake for 30 minutes.
Step 3: Make the glaze
1. Whisk confectioners' sugar and lemon juice in a medium bowl. The glaze should be thick, but pourable). Adjust sugar and lemon to get desired consistency.
2. Glaze the tarts once they're completely cooled. Sprinkle immediately, let the glaze dry, and eat up!