Tuesday, June 1, 2010

Homemade Poptarts???

Start with butter, loads and loads of butter.

Throw butter into flour mixture. Now for the fun. Crumble butter and flour in between your fingers to make a crumbly dough.

Mom's huckleberry jam waiting patiently to fill the pop tarts.

An assembled poptart.

The Huckleberry Pop Tart.

The cinnamon and brown sugar pop tart.

Homemade poptarts anyone?
I am definitely not the first, but surely not the last to make homemade poptarts.
They have been all the rage on the foodie blogs every since Bon Appetite printed a recipe in their magazine.
I am not sure how you can even compare the original and these flaky rectangles of heaven, except for maybe the inspiration of flavors like my childhood favorite, Cinnamon and Brown Sugar.
I also filled a couple with my mom's homemade Huckleberry jam.
TRES TRES délicieux!!!

Adapted from Bon Appetite:


  • 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons ice water
  • Huckleberry Jam (or any preserves you want!!)


  • Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
  • Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
  • Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.
Cinnamon Brown Sugar Variation:
1/2 c brown sugar
1 to 1 1/2 t cinnamon, to taste
4 t flour
1 large egg, to brush on pastry before filling

Whisk brown sugar cinnamon and flour together in a small bowl. Brush the edges of the pastry with egg mixture and dollop the center of the rectangle with heaping tablespoon of cinnamon and brown sugar mixture.

Cinnamon-Maple glaze:
1 cup powdered sugar
1/4 cup milk
1 teaspoon cinnamon
1 teaspoon maple syrup

whisk together and drizzle over warm pop tarts.


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