Looking for an easy recipe for pop tarts? Try making these babies! They're easy to make and will be ready in no time.
Did anyone else eat pop tarts as a kid? I remember that when I was younger it was super popular but somehow they just disappeared off the shelf, not sure why, but maybe it was so sugary it couldn't be considered as breakfast anymore. Anyway, for the past week, I've been craving pop tarts and rather than thinking of making them from scratch, I wanted to just buy them. With no luck, I couldn't find them, so I just had to make them myself!
So if you want to try making these pop tarts yourself, you can go ahead and buy ready-made shortcrust pastry from the store and use any jam or preserves you want. I chose to make my own pastry and strawberry compote as I had the ingredients on hand.
If you're making your own filling, you will just need to add strawberries and caster sugar to a small pan. You want to create a thick consistency and to achieve this, mix cornflour with water then added into the pan.
To make the shortcrust pastry, you want to mix the dry ingredients together in a mixing bowl - plain flour and the salt. Once this is done, add in your cold cubed butter and using your fingertips rub this in with the flour, similar to what you would do when making a crumble.
When all the butter has all been rubbed in, add in cold water little by little and mix with a table knife. When you see the consistency of the mixture clump together, use your hands to roll it up into a ball and set this aside in the fridge to chill.
Roll out the pastry into a large rectangle and cut into smaller equal rectangles. Place your compote in the middle of the pastry and brush the egg wash on the edges so that the pastry lid is sealed. Make some small holes on the lid using a fork so the steam can be released. To ensure that the pop tart is sealed, use a fork to crimp the edges together. Before baking the pop tarts brush them with the egg wash to ensure they come out golden brown.
Don't worry if the filling spills out during baking! While your pop tarts are cooling, it's time to make the icing. Add the milk to the icing sugar little by little as it doesn't need a lot and here you can also flavour it using vanilla extract or some of your strawberry compote. Once the tarts have fully cooled, you can top them with the icing you made.
Makes: 8 pop tarts | Prep time: 20 minutes | Baking time: 20 minutes
200g strawberries, hulled
2 tablespoons of caster sugar
1 teaspoon of cornflour
1 tablespoon of water
250g plain flour
110g unsalted butter cubed, cold
1 teaspoon salt
2-3 tablespoon cold water
1 egg, egg wash
80g icing sugar, sifted
1-2 teaspoon of milk
1 teaspoon of strawberry compote or vanilla extract
Place the strawberries in a saucepan with the sugar on low-medium heat. Stir to ensure it doesn't burn on the bottom. When the fruit has broken down, mix the cornflour and water in a small bowl and add to the fruit mixture. Stir to thicken. This will take a total time of about 10-15 minutes.
To make the shortcrust pastry, mix together the dry ingredients in a large bowl. Add the cold butter to the bowl and using your fingertips rub the flour and butter together to resemble crumbs. Add the cold water a tablespoon at a time to achieve the right consistency (see above for reference). Roll the dough up into a ball and cover with plastic wrap to chill in the fridge for 15 minutes.
Preheat your oven to 175°C fan. Remove the chilled dough and place on a floured surface. Roll out to a thickness of 3mm. Cut out equal-sized rectangles. Place about 1-2 tablespoon of the compote in the middle of the rectangle and brush the edges with the egg wash. Place another rectangle pastry on top of the filling and crimp the sides with a fork to ensure it is sealed. Brush the top with more egg wash and repeat with the remaining pastry. Bake for 20-25 minutes or until golden brown.
Remove the pop tarts out of the oven and wait 5 minutes before moving them to finish cooling on a rack. To make the icing, add the milk to the icing sugar little by little and mix until incorporated. If it's too thick, add a little more milk. Flavour the icing by mixing in the compote or vanilla extract.
When your tarts have cooled completely top them with the icing sugar and add sprinkles for decoration (optional). To store the pop tarts, wait until the icing has hardened then transfer in an airtight container.