I already know that I'm going to get some slack for making homemade pop tarts and I know that many most of you think I'm crazy for even attempting to create a homemade version of this snack. It's no secret that I am not a fan of boxed pop tarts so why did I want to make them at home? Over the past couple of months, I've run across at least 3 different recipes for homemade Pop Tarts and it that was enough to peak my curiosity. I was convinced that I could improve upon the supermarket varieties that are available today.
The Pop Tart recipe that I finally decided to use came out of my Flour cookbook. To start, the recipe calls for a Pate Brisee dough. It must be made in advance and refrigerated for at least 4 hours before making the Pop Tarts so plan your time accordingly.
Homemade Pop Tarts
1 3/4 cups flour
1 Tablespoon sugar
1 teaspoon kosher salt
1 cup butter, cut into 12 pieces
2 egg yolks
3 Tablespoons cold milk
Gather dough into a ball and using the palm of your hand, smear the dough by pushing down on it with your hand. Continue to do this until most of the butter chunks are smeared into streaks throughout the dough. (My daughter got some great action shots of me "smearing" my Pate Brisee.)
It will seem unusual at first to "smear" your dough but it does produce a nice flaky dough that you can use for all kinds of different recipes.
Now onto the fillings. I made 2 different kinds - raspberry filled with vanilla glaze and chocolate filled with chocolate glaze. (I wanted my Pop Tarts to be a dessert and NOT an entree.)
7 ounces bittersweet chocolate
6 Tablespoons unsalted butter
1/3 cup heavy cream
3 Tablespoons sugar
1/2 teaspoon kosher salt
In a small bowl, melt chocolate over a pan of simmering water.
Refrigerate for at least 1 hour or until firm enough to spoon into pastry pockets. (Can be stored in the refrigerator for up to 4 days in an airtight container.) I had to microwave my filling for 30 seconds in the microwave to soften it slightly.
Whisk together ingredients until smooth and pourable.
The glaze can be made ahead of time and stored in the refrigerator for up to 1 week. I made the chocolate filling and both glazes ahead of time and put them in the refrigerator. (I had to microwave mine for 10 seconds to soften it a little after taking it out of the refrigerator.) Fast forward about 4 hours - Time to start making the Pop Tarts.
1 recipe Pate Brisee
1 egg, lightly beaten
Spoon 1 Tablespoon of filling into each rectangle.
Despite our burned mouths, the Pop Tarts were well received.
My final analysis of the homemade pop tarts: They are way better than their supermarket counterparts. They are a lot of work and I suspect that puff pastry dough would produce similar results with a LOT less work. The Pate Brisee produced a nice light, flaky dough but it took a lot of time to prepare and chill the dough. If your feeling adventurous and you want to tackle a new recipe - my recommendation for homemade Pop Tarts is to start with puff pastry sheets and fill and bake them according to my directions.
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