Perfectly Imperfect Homemade Pop Tarts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 9 tarts
Ingredients
For Pastries:
  • 2 cups All-Purpose Flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cut into pats
  • 1 large egg
  • 2 tablespoons milk
For Filling:
  • ¾ cup strawberry (or other fruit) preserves
For glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk, or as needed
  • ½ teaspoon vanilla extract
  • pink food coloring, optional
  • decorative sprinkles
Instructions
  1. 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.
  2. 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.
  3. Remove the dough from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
  4. 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.)
  5. Score the large rectangle in thirds lengthwise and widthwise; you’ll have nine 3" x 4" rectangles.
  6. Place each rectangle on a baking sheet.
  7. 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.
  8. 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.
  9. Refrigerate the tarts for 30 minutes and preheat your oven to 350°F.
  10. 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.
  11. 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.
  12. Store pastries in air tight container.
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2015/02/homemade-pop-tarts/