Here is the much asked for “Poptart” Recipe with pictures. I put the word in parentheses because they really aren’t the cardboard goodness you’re used to, they are much better. Much. And you can make these just as healthy as you want to make them! I have made whole wheat ones too and I’ll share that recipe in the coming days.
First you must make some really good pie crust dough. Or buy some of the pie crust dough that comes rolled out and in the refrigerated section of the grocery store. But if you buy those, they are not as tasty as the homemade version, just saying.
Here is my prized pie crust recipe. Handle it lovingly. It will serve you well.
I make pie dough with a food processor these days. Its fast and its less messy. Its also very easy on the arms. You can make the dough any way you want, using any utensil you like and as many arm muscles as you care to use.
You will need these ingredients:
2 1/2 cups all-purpose flour or pastry flour or Einkorn flour. Do not use bread flour. You can use all-purpose flour but it is best to use pastry flour, of course. Whole grain flour will work fine!
1 teaspoon salt
1 teaspoon organic cane sugar
2 sticks butter cut into small pieces
1/4 cup ice water. It must be ICE water. Just put some water in a glass and sit it in the freezer while you get the rest of the ingredients together.
Maybe 1-4 tablespoons extra ice water. Maybe. I don’t usually need it but your flour might be very dry and the weather might be dry.
This amount of dough will make about 12 – 3 inch circles or 10 3 inch long rectangles.
You’ll also need a filling. Use a favorite jam or make a filling to suit you. I actually used some pecan pie filling for some that I am making today.So first you put the flour, salt and sugar in the processor and give it a whirl to mix.
Then, add the butter and let the machine run til the butter is incorporated into the flour and it looks a lot like cornmeal. Next, you will add the 1/4 cup of ice water and run the processor until the dough forms and comes together on one side of the processor.
Finally, divide the dough into two portions, wrap in plastic and place in the fridge to get firm. This takes about 30 minutes. Obviously, you may want to consider making this waaaay ahead of breakfast time. (You can make the tarts, wrap them and freeze them to bake later.)
After your dough has firmed up, take it out of the wrap. Sprinkle a flat surface with flour. Roll out the dough to about 1/4 inch thick.
Either use a cookie cutter or other object to cut out your tart shape, or just go for it free-hand. I used a Pampered Chef Cut-n-seal this time.
Place 1 tablespoon of a favorite jam on one piece of dough. Don’t overdo the filling, especially if you are using my pie crust recipe. The filling is just a carrier for the buttery, flaky delicious crust, believe me.
Crimp the edges and trim.
Poke some holes in the top surface with a small sharp knife.
Paint the surface of the tart with an egg wash: 1 egg beaten plus 1 tablespoon water. OR… don’t use the egg wash and when the tarts are cool, spread on some icing made using powdered sugar and milk.
Sprinkle the painted surface with either sugar, raw sugar or sanding sugar.
Place on an un-greased baking sheet. Bake at 400* F for 18-20 minutes, but start checking then at 15 minutes. Let them get golden brown.
Let the tarts cool completely before trying to eat them, jam and other fillings get very HOT.
You can use just a little filling and make a product that very closely resembles the commercial Poptart product. If you make yours in a rectangle shape, and use just a tablespoon of filling you will get that flat appearance of the tart.
I hope you enjoy my tart recipe. I considered placing a warning with them… but I figure you’ll eat way too many anyway. Let me know if you try them.
Hello and welcome! I'm Sylvia Britton, and I've been online since 1996 offering encouragement and help in the spirit of Titus 2 and Proverbs 31 at Christian Homekeeper. CHK is the original Homekeeping site on the internet
I would like to make these with my sweet potato flour. Have you tried making crusts with non -grain “flour”? Not almond flour.
No I haven’t, Doni, but I bet it would be really good!
Thank you for sharing this recipe Sylvia. Can they be frozen and used later IF there are any left over or how long would they last in the fridge?
Rose, I don’t know if they will freeze but I THINK they should freeze just fine. Wrap them well.They should last in the refrigerator about a week.
OH YESSS! These look SO yummy! Thank you!
Donna Miller recently posted..Mistakes and Left-Overs
They are good, Donna! Crazy good! 😀
My husband is making this right now, and we are wondering exactly how to make the powdered sugar and milk frosting. Any help would be great. We’re the kind that has to have exact directions. THANKS!
Oh, I wish I’d seen this earlier!
1 cup of powdered sugar
1 teaspoon vanilla
1 teaspoon melted butter
milk
food coloring (optional)
In a bowl, combine the powdered sugar, vanilla, and melted butter. Stir well. Next, add milk 1 teaspoon at a time, stirring, until the frosting is of desired consistency to frost your poptarts. If you make it too thin, you can add one tablespoon of powdered sugar at a time. Add several drops of desired food coloring and stir well.
That should do it! I’d love to know how they turned out 😀
Thank you very much for the recipie. I’m going to have to try this too. Would using a food processor stop the ‘heavy hand’ I seem to have with pie crusts?
I’m not sure what you mean exactly by a heavy hand… the processor will help you not add too much water and if you stop it just when the dough comes together, it won’t be over worked.
I hope you enjoy the recipe!
Thank you for posting this. Hope and I will try this later today, I have cherry pie filling and strawberry jam so I am going to make two kinds of poptarts. Looking forward to having this treat later.