Homemade Pop Tarts
By: The Gouda Life
Published: Friday, April 1, 2011 - 10:14am

Ingredients




Dough
2 cups all-purpose flour (or 1 ½ All Purpose+ ½ cup whole wheat flour)
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cut into cubes
1 large egg
2 tablespoons milk or water
1 large egg (for brushing tops of pastry)
Toppings of your choice:
1 tablespoon Example: of jam, Nutella, nut butter, caramel, dark

Preparation

1 Mix the flour, sugar and salt. Using your fingers or a pastry cutter, work the butter into the dry ingredients until there are no bigger than pea-sized lumps of butter. It should hold together if you squeeze it. 2 Whisk the egg and milk (or water) together. Stir them into the dough until evenly combined. Knead once or twice on a well floured surface, if needed. Cut dough in half and form into a rectangle. I opted to chill mine for 30 minutes before working with it as my kitchen was warm, but you may roll it out from this point into a large rectangle (about 9x12” in size, 1/8” thick). This is not an exact science, folks. Pop Tarts are supposed to be fun.  Cut the rectangle into 3” x 4” rectangles. You should get about nine of these. 3 Place your filling on one rectangle and top with another. Dip the tines of a fork into flour and press around the edges to seal the tarts. Using the tines or a toothpick, poke a few steam holes in the tops of the tarts. Give your addition egg a quick whisk in a small bowl. Brush the tops of the tarts with the egg wash. This will help make them shiny and golden brown on top. 4 If you’d like, and I trust you will, you can top them with some coarse turbinado sugar for extra crunch. 5 Place the tarts on a baking sheet and place in the fridge for 30 minutes while you preheat your oven to 350. 6 Once chilled, bake tarts for 20-25 minutes or until golden brown on top.