Jacked Pop Tarts
Serves: 8
  • 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
  1. 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.
  2. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
  3. Line 2 large rimmed baking sheets with parchment.
  4. 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.
  5. 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.
  6. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal.
  7. Using toothpick, poke a few holes in center of top dough rectangle.
  8. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
  9. 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.
  10. 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.
  11. Repeat with the other bowl of sugar and milk for a white glaze.
  12. I topped the nutella stuffed tarts with the nutella icing and the other tarts with the plain icing.
  13. Garnish with sprinkles. Serve warm.
  14. 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
  15. 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.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/09/06/jacked-pop-tarts/