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14 April 2016 @ 03:32 pm
Kitsnacks: Homemade Pop Tarts  

Many years ago, presumably before Pop Tarts began to be a thing that occasionally showed up on Irish grocery store shelves, I got the idea into my head that one could, y’know, probably MAKE them. I looked for recipes, but never got around to making them.

A couple weekends ago I was making pot pie anyway and thought I should make up an extra batch of pie crust and try ’em.

oh my flippin’ stars.

kitsnacks_poptarts01

I used my basic pie crust recipe and added about a quarter cup of sugar to it, which I had never in the history of pie-crust-making done before and which rendered a *very* nice sweet crust. I used homemade jam, blackberry in some and strawberry in others, and oh my flippin’ stars. The ones with the blackberry jam were IN. SANE. INSANE. (The strawberry jam ones were merely fantastic.)

Then, because the recipe I wasn’t really following suggested it, and because Pop Tarts Have Frosting, I made (well, Ted made) some icing that was, frankly, *completely* unnecessary. I mean, like, genuinely unnecessary. It made them too sweet, and I generally have a sweet tolerance like nobody’s business.

kitsnacks_poptarts02

I believe that in the future if I want to make them with frosting I’ll probably forego the sugar in the crust, because honestly, I felt that something had to give, there.

Recipe follows!


Kit’s Homemade Pop Tarts
Pie crust
2 c flour
1 tsp salt
1/4 c sugar
1/2 to 2/3 c shortening
6 tbsp ice water

Filling
Jam of your choice, by the tablespoon

Frosting
1 c powdered sugar
2 tbps+ milk or cream
pinch of salt
splash of vanilla

Method:
Sift the flour, then measure. Add salt and sugar & stir in mixing bowl. Add shortening (use the smaller amount if using lard, use the larger amount if using vegetable shortening like Crisco). Cut with fork or fingers (fingers work better) into flour mixture until shortening has all reached the size of grains of rice to peas. Add water, tossing with fork. The dough should barely stick together without crumbling.

Make a ball of the dough and cut it into two pieces. Roll out to 1/4 inch thickness on a well-floured board, as squarely as possible. Mark, but do not cut, pastries of desired size; apply roughly 1 tbsp jam to the centres of each marked space.

Roll out the second piece of pie crust. Before placing it over the top of the jam-filled crust, take a wet pastry brush and run it across the jam-filled crust along the outlines of where you’ll be cutting the pastries. Place the second crust over the first and press it into place gently, allowing the damp lower pastry to start to form a seal.

Cut squares using a knife or pizza cutter. Using a wet fork, press the edges of the pastries together to form a stronger seal. With a thin spatula, lift the pastries onto wax-paper-lined cookie sheets and freeze for at least one hour. I froze them overnight, which I think is probably ideal because that means you get the pastries in the morning with none of the early-hours effort.

Bake in the oven at 350F/170C for 25-30 minutes, or until golden brown. Allow to cool, then frost if desired.

To make the frosting, mix liquid with sugar & salt, adding more liquid until it’s reached the consistency you want. Drizzle attractively over the pastry, if you’re so inclined, or just pour it on. :)

Makes 12-16 pastries.

(x-posted from The Essential Kit)

 
 
 
Alix (Tersa): Castle - Teatimetersa on April 14th, 2016 03:57 pm (UTC)
Pop tarts were never my thing, but YUM!
kitmizkit on April 14th, 2016 04:06 pm (UTC)
They're sort of unto pop tarts as homemade mac & cheese is unto Kraft, but yeah. :)
Alix (Tersa): Castle - Teatimetersa on April 14th, 2016 05:59 pm (UTC)
Hey, I like Kraft! :)

But I get your meaning.

(So, if you wanted to send some over here... >.> :)

(I kid)
Deborah Blakedeborahblakehps on April 14th, 2016 08:07 pm (UTC)
I'm not kidding. You should send me some. (Really, I twisted my knee and so can't make them myself, so you should take pity on me.)
Deborah Blakedeborahblakehps on April 14th, 2016 08:07 pm (UTC)
Could you substitute butter for the shortening?
kitmizkit on April 14th, 2016 08:28 pm (UTC)
Oh, yeah. I use butter, actually, because they don't have crisco over here.
dancinghorse: smiledancinghorse on April 14th, 2016 08:34 pm (UTC)
We have the same pie crust recipe! Irish moms ftw.

I must try this. I wonder how it would be with a light cream-cheese frosting and no sugar in the crust? (I will have to beam down some of your incrrrrredible homemade jam.)
kitmizkit on April 14th, 2016 08:36 pm (UTC)
Meta Given's Modern Encylopedia of Cooking FTW!

I bet it'd be flipping amazing with those two things. I have extra cream cheese lying around. I may just experiment with it this weekend! What a good idea!
dancinghorsedancinghorse on April 14th, 2016 08:45 pm (UTC)
That crust recipe's been in my family for generations. :)

I could be tempted to try the poptarts myself, with a little less lurg and a little more energy. Definitely making a note!
kitmizkit on April 14th, 2016 08:50 pm (UTC)
Well, the cookbook is from the 1930s and heaven knows where Meta got the recipe herself. :)
dancinghorsedancinghorse on April 14th, 2016 08:51 pm (UTC)
It's great, isn't it? Dead simple and just perfect. And you can fancy it up in lots of ways.
Merlin Of Chaosmerlinofchaos on April 15th, 2016 04:46 am (UTC)
I had to come back to this because it occurs to me that the reason they're too sweet with the frosting isn't the crust, which should be a bit sweet for something like this, but because jam is very sweet. If you're frosting them you probably want a tarter, less sweet filling to offset it.

For me though, the only poptart I ever liked were the cinnamon ones. Now that I could get behind! It'd be like a cinnamon bun pie hybrid. A little butter, cinnamon, brown sugar and cornstarch for the filling? NOM
Merlin Of Chaosmerlinofchaos on April 15th, 2016 04:47 am (UTC)
Now I may have to experiment one weekend.
kitmizkit on April 15th, 2016 10:32 am (UTC)
Yeah, the jam is shockingly sweet in this context, which surprised me. I mean, I know it's sweet, but in combination here it was shocking. I'm going to try some with some of the sour-apple apple butter, but I also kind of want to see if I can make up some kind of more-poptart-like innards for it anyway. I'm not much of a fan of the cinnamon pop tarts, but...well. Homemade would be different, I bet. :)