Introduction: Pop Tarts
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Now you can make your own Pop Tarts at home!
Use this recipe to customize your pop tarts to suit any taste.
Get creative and make those pumpkin pie pop tarts that Kellogs never had the courage to roll out!
Anything you can imagine can be yours. All of your wildest dreams will come true.
Use this recipe to customize your pop tarts to suit any taste.
Get creative and make those pumpkin pie pop tarts that Kellogs never had the courage to roll out!
Anything you can imagine can be yours. All of your wildest dreams will come true.
Step 1: Ingredients
I tried to make these as authentic as possible, so I bought the cheapest, easiest ingredients I could find. I may go back one day and gourmet these babies up with some apricot-blackberry business (or the aforementioned pumpkin pie filling, which I am serious about.) But these came out tasting pretty authentic just as they were. I wish I'd had some colored sugar to sprinkle on top.
Tart:
Tart:
- Premade pie crust
- Fruit preserves or chocolate chips
- Powdered sugar
- Milk
- Vanilla
Step 2: Construct the Tart
Bring pie crust to room temperature, or it may crack.
Open the pie crust on a cutting surface. Cut your pastry to double pop-tart size (as if they were side-by-side). I'm not putting real measurements here, because you should feel free to make them whatever size you desire!
Spread preserves (or sprinkle chocolate chips or whatnot) on one side of the dough, leaving a 1/2" perimeter around the edges.
Dip a brush or your finger in water, and run it around the bare edges to help them seal.
Fold the dough over on itself, sealing by pressing into the edges with the flat side of a fork.
Poke holes in the top crust.
If not using icing, sprinkle tops with granulated sugar.
Bake at 400oF for 15 - 20 minutes.
Open the pie crust on a cutting surface. Cut your pastry to double pop-tart size (as if they were side-by-side). I'm not putting real measurements here, because you should feel free to make them whatever size you desire!
Spread preserves (or sprinkle chocolate chips or whatnot) on one side of the dough, leaving a 1/2" perimeter around the edges.
Dip a brush or your finger in water, and run it around the bare edges to help them seal.
Fold the dough over on itself, sealing by pressing into the edges with the flat side of a fork.
Poke holes in the top crust.
If not using icing, sprinkle tops with granulated sugar.
Bake at 400oF for 15 - 20 minutes.
Step 3: Make the Icing
Combine about 1/2c of powdered sugar with 2 tablespoons of milk and a dash of vanilla.
Use more powdered sugar to thicken, or more milk to thin to suit your own taste.
When the pop tarts come out of the oven, allow them to cool before adding icing. Otherwise, the icing will just melt and run off the sides, and then you'll think you need to put on more icing, and it will continue to run of the sides until it's cool enough and your icing has set up enough that it all stays on top. By this point, the pop tart is far too coated in sugar to be enjoyable (or even edible to some).
These can be stored in the fridge and reheated in a toaster in the morning or when you get home from school. Plus, if you make them for yourself, they have to be good for you, right? So your parents can't argue!
Enjoy!
Use more powdered sugar to thicken, or more milk to thin to suit your own taste.
When the pop tarts come out of the oven, allow them to cool before adding icing. Otherwise, the icing will just melt and run off the sides, and then you'll think you need to put on more icing, and it will continue to run of the sides until it's cool enough and your icing has set up enough that it all stays on top. By this point, the pop tart is far too coated in sugar to be enjoyable (or even edible to some).
These can be stored in the fridge and reheated in a toaster in the morning or when you get home from school. Plus, if you make them for yourself, they have to be good for you, right? So your parents can't argue!
Enjoy!