HOMEMADE POP TARTS

Once you try these delicious homemade Pop Tarts you'll never look at

store bought the same! 

I decided to show those up and make a homemade version

If you wanted to do semi-homemade you could use a store-bought pie crust

but I think that kinda defeats the purpose of making them homemade.

So grab food processor and pulse flour, salt and sugar. :)

Add diced butter and pulse.

We have Dough. Drop mixture on a clean surface. So simple really!

Gather dough into a ball and divided into two portions about a 5-inch disk.

Cover each with plastic wrap and chill 1hour.

While you wait the hour for dough to chill…Get your glaze on.

Time to work the dough on the floured surface.

Roll and cut dough into 5 by 3-inch rectangles. I cut and index card 5 by 3 

and place the card on the dough and with a knife I cut the dough.

Dollop your favorite preserve or jam.

As I said in my Blueberry Jam blog…I was tempted to make every fruit flavor.

Well this is my homemade Raspberry Jam :)

Spread the Jam leaving about 3/4-inch on all sides uncoated.

Top each with another rectangle, seal edges with your fingers.

Don't seal with a fork because it won't look like a Pop Tart.

Poke the top of each Pop Tart with a toothpick and off to the oven.

Time to decorate. There is something about

Sprinkles that make excited :)

Just too fun and adorable I think. 

Can't wait to take a bite and see the raspberry jam all tucked inside.

INGREDIENTS

2 cups + 2 Tbsp all- purpose flour, plus more for rolling

1tsp salt

1 tsp granulated sugar

1 cup unsalted butter, cold and diced into 1/2- cubes

4-5 Tbsp ice water

3/4 cup raspberry preserves or jam

ICING

1 cup powdered sugar

2 Tbsp half and half, plus more as needed

1/4 tsp vanilla extract

1. In a food processor pulse together flour, salt, and sugar.

2. Add butter and pulse mixture until resembles coarse meal and butter is no longer in large pieces.

2. Add 4 Tbsp of water and pulse several times more.

3. Drop mixture on to a clean surface, gather dough into a ball.

4. Divided the dough ball into two portions. Shape fact portion into about 5-inch disk.

5. Cover each with plastic wrap and chill 1 hour.

6. Line two large, rimmed baking sheets with parchment paper.

7. Roll dough out onto a floured surface to about a 12 by 10 inch rectangle.

8. Then cut into eight 5 by 3 inch rectangles.

9. Arrange 4 of the rectangles on a prepared baking sheet.

10. Spread 1 1/2 Tbsp of jam evenly down the center of each rectangle, leaving about 3/4inch rim on all sides.

11. Top each rectangle, and seal the sides with your finger.

12. Poke the top of each tart a few times with tooth pick.

13. Pop in the preheated of 375 degrees oven and bake for about 25-30 minutes.

14. If raspberry leaks out no big deal. Allow to cool on a wire rack.

For Icing…

In a mixing bowl whisk together all icing ingredients well and then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread icing over cooled Pop Tarts and Decorate!!!

Love Sprinkles!

Half of this Pop Tart is for you. I am sure after you take your fist bite

you'll be hooked and never go back to the store

bought Pop Tart again.

They are  perfectly tender, flaky and buttery.

Why not try them this weekend? Yes, I think you better.

Enjoy!

P.S….

Who ever put the Spinkles in my Champagne…

Thank You xoxo