Homemade Heart Shaped Pop Tarts

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Usually when I think of Pop-tarts I think of a flavorless, cardboard crust and a painfully sweet filling.  Oh… and sprinkles.

These have a decadent, buttery crust, a mild jam filling and no sprinkles.  So are these truly Pop-tarts or are they more like hand pies? Does it matter?

2+2= 4 and if you saw one of these “Pop-tarts” you would eat it.

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Inspired by StyleMePretty

 

You’ll need:

12 tablespoons very cold unsalted butter *

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening, cubed

0.5 cup ice water

Raspberry Jam, Lemon Curd, or any filling of your choice

1.5 cup powdered sugar

1 teaspoon vanilla

2 tablespoons milk

 

*Since this treat is mainly crust you want to use good butter.  I used an Irish butter.  In theory you could buy pre-made pie crust and use that for this recipe.  Then you are essentially shmearing jam on something pre-made and that doesn’t feel very special now does it?

 

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Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse to mix. Add the cold butter and shortening. This was a nightmare for me because my food processor suddenly stopped working and, knowing the importance of the butter/shortening being cold, I went into a full panic.  It took minutes to get the situation under control.  It was terrible.  Terrible.

Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.  This is another moment when my machine stopped working and all of a sudden I had a pile of ice water in my dough.  Terrible.

Dump out dough on a floured board and roll into a ball.  Wrap in plastic wrap and refrigerate for 60 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle.  Cut out your dough using a heart shaped cookie cutter (or if you’re not feeling very lovey whatever shape you want). You’ll need two for each Pop-tart (math).   My dough was a little hard to work with because I did not let it chill long enough.  To be honest, you could probably roll your dough a lot thinner if you let it chill longer. This would result in a higher yield and a crispier outcome.  But who has time for that when it’s standing between you and a homemade Pop-tart?

Place half of your hearts onto parchment paper on baking sheet.  Place 2-3 teaspoons of filling on the hearts.  Top with a matching heart.  Using a fork, seal the edges.

Combine egg and water.  Brush Pop-tarts with a layer of the egg wash.  I wish I had been more aggressive in my application.

Bake for 12-15 minutes until golden.  Let cool on wire rack.

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Meanwhile, mix powdered sugar, milk and vanilla.  Ice your tarts. You could add sprinkles at this time.  I struggle with sprinkles because, while they look cute, they are predominantly artificially colored wax.  I had some little white ones I had decided to use after much debate but let my icing get too hard before applying.  So if you want to sprinkle your tarts be swift.

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