March 26, 2010 “Pop-Tarts. Crazy good.”
While helping my mom clean the kitchen the other day, I rediscovered our collection of melamine children’s dinner ware. I was reacquainted with Ariel, and Jasmine, with Barbie and with Madeline; I was confronted with the occasional crack or chip, the wearing away of the characters’ faces. I was overwhelmed with an intense pang of nostalgia.
So, to combat this bout of nostalgia, I recreated another popular favorite: Pop-Tarts. Though I always equate Pop-Tarts with childhood, I’m not quite sure why: they seldom graced the shelves of our pantry. Regardless, when I saw the recipe in this month’s Bon Appetit, I couldn’t resist. I did however swap out the strawberry preserves for blueberry preserves, and it worked just fine.
My no-sugar kick is still going strong, so I didn’t taste them, but everyone who did said they were really delicious….and “so much better than the original!”
Strawberry “Pop-Tarts” – Bon Appetit
- 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
- 1 teaspoon coarse kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons ice water
- 12 tablespoons strawberry preserves (preferably organic homemade)
- Powdered sugar
- Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
- Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles.
- Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.