Pretty Pink Pop Tarts

Can we go back to the 90s yet?

There’s nothing more American than being obsessed with commercial products and wanting to recreate them. Whether it’s oatmeal creme pies, Toaster Strudels or Zebra Cakes, it’s quite trendy to replicate these items and scratch that 90s child itch we all have lurking deep within us. In reality, we probably just wanna go back to times of high consumerism (I do love shopping), affordable homes, and a good job market.

I’ve made plenty of pop tarts over the years for different bakeries I’ve worked at. People always buy them, so bakers always bake them. I love when things that look good are also functional: crimping the edges of your pop tarts seals the two pieces of dough together and locks in the filling, but also provides a finishing touch. A homemade pop tart without crimped edges looks weird to me, as does one with no glaze (wtf?). I know the real deal doesn’t have crimped edges, but mine do.

Speaking on flavors, the ultimate flavor is brown sugar and cinnamon, hands down. Making this one from scratch is as easy as combining brown sugar with a little flour so it sets up. It feels wrong, but it works extremely well. My second favorite flavor would have to be strawberry. Third and fourth place go to s’mores and cookies and cream, respectively. Wild berry is being left high and dry but it’s a good flavor, too! And probably the cliche favorite. IMHO, the only bad flavor is a totally naked pop tart.

After making dozens (hundreds? thousands?) of pop tarts, I’ve learned a few things:

1. The jam needs a little cornstarch to prevent it from oozing out.

2. It looks (and tastes) a little weird when you egg wash pop tarts, so don’t.

3. A thicker glaze provides better control for a pretty topping (but not too thick)!

4. Pie dough can make a great flaky pop tart, but I like using a tart crust so it’s a bit more compact and short vs. flaky and puffy.

I’ve also got a few more opinions on what makes a pop tart:

1. Puff pastry does not make a pop tart! That’s a Toaster Strudel. Love those also, though.

2. They shouldn’t be too thick or they’re unpleasant to eat. Two pieces of thick crust together can make things really dry. Roll the dough sheets to 1/4-inch.

3. Don’t over bake these. They should be just barely browned so the crust is still a bit soft.

4. Unrelated to my list, but I’m so sorry for the haunting image below that I found on Reddit during my Pop Tart searches. Halloween costume idea?

Double Berry Pop Tarts

For the crust:
2 1/4 cups (290g) all purpose flour
3/4 cup (75g) powdered sugar
Pinch of salt
1 1/2 sticks (170g) unsalted butter, cold and cubed
1 egg
Egg wash for assembly

For filling and topping:
1/3 cup strawberry jam
2 teaspoons cornstarch
1 tablespoon freeze-dried raspberry or strawberry powder
1 cup (150g) powdered sugar
1-2 tablespoons milk or water

1. Add the flour, powdered sugar, salt, and butter to the bowl of a food processor (or stand mixer). Pulse (or mix on low speed) until the butter is fully broken into the flour mixture. This takes 30-60 seconds in the food processor but will take a few minutes if you’re using a stand mixer. Add the egg and mix just until the dough begins to form— if it’s too dry, add a splash of water.

2. Knead the dough a few times to bring it together. Divide into two equally sized portions (mine weighed 299g each on the scale), then place one of the pieces between two half sheets of parchment paper. Roll the dough into a large rectangle, at least 9x12 inches. Repeat with second piece of dough, then chill them in the fridge for at least 30 minutes.

3. Combine the jam and cornstarch and microwave for 30 seconds. Place in the fridge to cool before using.

4. Make the glaze: add the raspberry powder, powdered sugar, and milk to a bowl and whisk until smooth. Set aside for later.

5. Assemble the pop tarts: cut each dough sheet into 6 pieces. Each rectangle should be around 3 x 4 1/2 inches, but don’t stress— you truly don’t have to use a ruler for this unless you really want to be exact. Just cut out rectangles!

6. Place 6 “bottoms” on a lined baking sheet. Add 1 tablespoon of the jam mixture to the center of each, brush the edges with egg wash, then place on the 6 “tops.” Carefully press the two pieces of dough together around the perimeter of the jam. Crimp the edges with a fork and poke a few vent holes in the top of each pop tart. Chill while the oven preheats to 350ºF.

7. Bake for 18-20 minutes, until the dough is dry to the touch and the edges are very lightly browned. Cool completely.

8. Finish the pop tarts: give the glaze a stir, then use a spoon to spread it on top of each pop tart, leaving 1/2-inch or so of border around the edges. Let the glaze set up for 10 minutes before serving. Enjoy!