When I was little I used to eat some pretty random things for breakfast and lunch. One of which was pop tarts. You would unwrap the foil, toast them and then wonder why they tasted like the cardboard box they came out of. I would still eat them because I was only 6 years old and what did I know? That was then and this is NOW. I finally got my act together.
On the weekends I like to treat myself and the family to something a bit different. Pancakes, waffles, eggs, french toast….the list goes on and on. You have witnessed some of my creations on this blog so you know I don’t fool around with brunch.
I wanted to try making homemade pop tarts for a long time now. I also wanted to fill them with something other than standard jam. Strolling through the market the other day I spotted some blueberry and mango preserves made by Sarabeth’s. Blueberry and mango ? Fruit and berry? Perfection in a jar.
While in the same aisle I grabbed Nutella because Nutella is Nutella and needs to be stuffed inside of almost everything. Right?
Now take note. In the directions I am going to tell you to cut them 5 x 3 inches. I hate measuring and I hate math. Just cut them into 8 pieces for each roll. You will end up with 16 pieces. Each tart requires two pieces. The top of the tart and the bottom, which are technically the same because if you flip them over they look identical. Oh just forget it. I don’t even know what I’m saying but you get the gist of it. Look at the pics and follow along. It’s real easy.See? 16 pieces….
Check out this example above. I didn’t cut them very straight either. What’s wrong with me? I think I may have been a bit too excited to get these into the oven quickly. I also forgot to prick the top of the dough to let some steam escape. This resulted in a bit of a boob effect in the middle.
Okay, but really? Who cares?
- 1 recipe homemade pie dough or store bought refrigerated dough (two rolls)
- for the dough:
- 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
- 1 teaspoon coarse kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
- 4 tablespoons ice water
- for the filling
- 6 tbis Nutella
- 6 tbls blueberry mango preserves or any flavour of your favorite jam
- For the icing:
- I cup powdered sugar
- 2 - 3 teaspoons milk
- 1 tablespoon nutella
- For homemade dough: Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form.
- Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
- Line 2 large rimmed baking sheets with parchment.
- Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
- Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1½ tablespoons preserves or nutella in row down center of each rectangle. Top preserves with second dough rectangle.
- Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal.
- Using toothpick, poke a few holes in center of top dough rectangle.
- Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack.
- For the icing: divide powdered sugar into two bowls. Mix one tablespoon of nutella into one of the bowls with milk until it reaches a nice glaze consistency, not too thick and not too runny.
- Repeat with the other bowl of sugar and milk for a white glaze.
- I topped the nutella stuffed tarts with the nutella icing and the other tarts with the plain icing.
- Garnish with sprinkles. Serve warm.
- Note - if you are using store bought dough, unroll both rolls and cut off edges so you have a square to work with. Then cut each square into 8 pieces so you have 4 tarts from each roll ( 16 squares giving you 8 tarts in total). *see picture
- For the store bought dough version you can bake immediately without freezing the dough first. Pop the tarts into the oven for 7 to 8 minutes at 425F.