There are so many perfectly imperfect things around us: fluffy clouds, a newborn baby’s cry, distressed skinny jeans, the summer top knot, all of motherhood.
That’s how I feel about these homemade pop tarts. They might not be a money maker at the next bake sale, but they are perfectly imperfect in so many ways.
First, you prepare the dough and arrange your cutting surface. It takes you for-ev-er to cut the dough into rectangles. But, you do so happily because there is a 3-year old counting on you to use some sprinkles today. And, she has been singing “Let It Go” over and over to encourage the baking process. You slop several deformed rectangles on a pan while harmonizing “LET-IT-GO!”
Then, you add a dollop of strawberry preserves onto a base of each tart. Nevermind that the preserves will explode out of your tarts in the oven. That’s what parchment paper is for! Plus, there is a cute 3-year old wearing a tutu asking when she can add her sprinkles!
After your tarts have cooled, you prepare some frosting that will spill all over your tarts, your table, your hands, and eventually, your carpeting. Don’t worry, the fun is just beginning! Promise!
Once the frosting is on, there will be a festival of sprinkles! HOO-ray! Most will land on the pop tarts, some will be eaten, but there will be a broom and vacuum required at the end. Don’t worry, there’s about to be a dance party!
“Let it go, let it go
And I’ll rise like the break of dawn
Let it go, let it go
That perfect girl is gone!”
And, after all that, we have some wonderfully delicious tasting pop tarts, a very happy 3-year old, an emotionally devoted mother and some photos to document it all.
YOU WIN.
“…Pop tarts never bothered you anyway….”
- 2 cups All-Purpose Flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cut into pats
- 1 large egg
- 2 tablespoons milk
- ¾ cup strawberry (or other fruit) preserves
- 1 cup confectioners' sugar
- 2 tablespoons milk, or as needed
- ½ teaspoon vanilla extract
- pink food coloring, optional
- decorative sprinkles
- In a large bowl, whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together with bite sized crumbles. Whisk the egg and milk, and add it to the dough until ingredients are cohesive.
- Divide the dough in half. Shape each half into a rough 3" x 5" rectangle. Wrap in plastic and refrigerate for an hour or up to 2 days.
- Remove the dough from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
- Place one dough half on a lightly floured work surface and roll it into a 9" x 12" rectangle about ⅛" thick. (Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough.)
- Score the large rectangle in thirds lengthwise and widthwise; you’ll have nine 3" x 4" rectangles.
- Place each rectangle on a baking sheet.
- Beat the egg white with a splash water, and brush it around the edges of each rectangle. Place a heaping tablespoon of strawberry preserves into the center of each rectangle.
- Roll out the second dough half as you did the first. Place each rectangle atop those topped with the preserves. Seal each pastry with your fingers well on all sides. Press the tines of a fork all around the edge of the rectangle. Prick the top of each tart multiple times with a fork so that steam can escape.
- Refrigerate the tarts for 30 minutes and preheat your oven to 350°F.
- Remove the tarts form the refrigerator and bake them for 25 to 35 minutes, until light golden brown. Remove them from the oven, and allow them to cool on the pan.
- For the glaze: In a mixing bowl, whisk confectioners sugar, vanilla and milk (as needed) until glaze is spreadable but not too runny. Stir in food coloring if desired. Spread over cooled pastries and decorate with sprinkles as desired.
- Store pastries in air tight container.