Launched by cereal giant Kellogg’s in 1964, Pop-Tarts were conceived as an easy, on-the-go breakfast alternative. With a hip name (a nod to the burgeoning Pop Art movement led by Andy Warhol), the new creation spoke to a nation on the move and sales of the fruit-filled pastries were brisk. Sales never really caught on overseas, but the shelf-stable, toaster-friendly treat remains a popular part of a well-balanced breakfast here in the US (assuming the rest of the meal carries the lion’s share of your nutritional requirements).
I like Pop-Tarts as much as the next guy and they never last long in the pantry, but nothing compares to homemade, especially when it’s loaded with homemade jam. Summer is jam-making season and the pantry is filling up with jams like peach, strawberry, apricot and even tomato. Any of them make a great homemade filling for these toaster tarts, but as with the store-bought variety, my favorite is blueberry. If you’ve been putting up jam this season using fresh produce, set a jar aside and give this flat and flaky tart a try. Great served at room temperature or toasted, this sturdy crust with a filling of luscious homemade jam can be enjoyed as a portable snack or, you know, as part of a well-balanced breakfast.
Unlike the original, these tarts don’t hold up more than a few days on the shelf, but will last months in the freezer and are ready to eat after a quick trip through the toaster.
Yield: 9 tarts
- 1 cup jam (any flavor)
- 1 tablespoon cornstarch
- 3 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 sticks butter, frozen
- 1 cup cold water
- 2 eggs
- 1 teaspoon milk
- Demerara sugar
Combine 1 tablespoon cornstarch with 1 tablespoon water and stir to dissolve.
Combine cornstarch slurry with 1 cup jam in a small saucepan.
Bring to boil for 1 minute and remove from heat to cool.
Combine 3 cups flour, 3 tablespoons sugar and 1 teaspoon salt in food processor and pulse to combine.
Cut 2 sticks butter into pats and add to flour mix.
Pulse processor until combined and crumbly.
Add 1 egg and pulse to combine.
Divide dough in half and roll one half into a flat rectangle 9”x15” on a floured surface.
Cut into nine 3”x5” rectangles and repeat the rolling and cutting process with the second half of dough (Note: this dough is sticky and may become difficult to wrangle in a warm kitchen. If so, pop it in the freezer for a few minutes to firm it up).
Whisk 1 egg with 1 teaspoon milk to make egg wash.
Lightly brush dough rectangles with egg wash.
Spoon a generous dollop of jam onto nine of the dough rectangles and spread, leaving about 1/2” of space around the edges.
Place a second rectangle on top of each jam-covered rectangle (egg side down) and pinch the edges to seal.
Flatten edges with a fork and perforate the top of each tart several times with fork to allow steam to escape. Trim edges with a knife to square off tarts, if necessary.
Brush each complete tart with egg wash and sprinkle with demerara sugar.
Place tarts on a baking sheet lined with parchment paper and refrigerate for 30 minutes to firm.
Bake in 375 degree oven for 20-25 minutes, or until golden brown.
Toaster tarts may be eaten once cooled or placed in a Ziploc bag and frozen for future use.
Originally: Homemade Toaster Tarts