Homemade pop tarts?

[babylonsister]

Found this on Crooks and Liars, of all places. With pictures! I'm not a big fan of packaged tarts, but these could be good.

http://smittenkitchen.com/2010/04/homemade-pop-tarts/

[hippywife]

1. I saw that recipe last weekend

and I'm thinking of trying it. I have quite a few blackberries in the freezer. :hi:

[hippywife]

2. Mine are chilling in the fridge as I type.

I only got six regular ones and one just a tad larger that I rolled out of the dough scraps.

I took a gallon-sized bag of blackberries I picked last summer and made preserves, a smidge of which I used for these, and some I made with last summer's strawberry preserves.

They were very easy to put together. I rolled the dough between waxed paper, which made it lots easier. And following noamenty's tip, I only brushed the edges of the bottom pieces of dough with the egg.

I can't wait to bake them! :bounce:

[hippywife]

3. Done!

And excellent! Easy to put together, too, really. And the crust is incredibly flaky!

[wildflower]

4. Yum!

I love pop tarts but know they're so bad for me. I hope to try this homemade version sometime. Yours look great!

[hippywife]

5. These only bear a slight resemblance

to an actual pop tart. And that resemblance is in appearance only. They taste nothing like them and the texture is totally different. They are flaky fruit filled pastries.

These will definitely be made again...and again if Bill has anything to say about it.

[wildflower]

6. I'm sure they are much better

And better for you!

[noamnety]

7. oops

I should have posted here, not the lounge. I don't know how I missed this! Anyway - nutella and apricot jam as a filling gets my official thumbs up!

[hippywife]

8. Yah know...

I had to wonder when we were talking about them in the Lounge. :rofl:

[MajorChode]

9. I've made them before

They turn out really good and the nice part is you can fill them with a huge variety of things.

[hippywife]

10. I am at this moment

making another batch. I only got seven out of the first batch and there is now only one left. I asked Bill if this was what he wanted me to make this weekend again. He said I could make them everyday. :rofl:

[noamnety]

11. lol

on the way home from work I was thinking I should make another batch this weekend with rhubarb from the garden. I also got a great deal on marinated artichokes yesterday (24oz for $2.50 woohoo!) so I'm going to try some with that and some goat cheese.

[hippywife]

12. Savory ones sound good to both of us, too.

I'm going to make a few batches, maybe four to six, of the sweet ones this weekend so Bill can takes some into work for his co-workers.

I still have yet to get more than 7 of these out of this recipe. I don't have scraps, either, coz I roll them into another tart. :shrug:

:hi:

[The empressof all]

13. I was thinking Carmelized onions and Swiss cheese.

Yummers

[hippywife]

14. That DOES sound like a winner, empress.

There are so many possibilities. The crust on these will work with any flavors. So lovely and flaky!

:hi:

[noamnety]

15. I couldn't get 9 out of it either.

I'm just realizing I made them two days ago, and I've just eaten the last one.

I like the crust, but I did think it was slightly greasy. I might try replacing half the butter with low fat cream cheese - something between the official poptart recipe and this: http://www.epicurious.com/recipes/food/views/Flaky-Cream-Cheese-Pie-Crust-101857

[hippywife]

16. I rolled them about as thin as I could, too.

Rolling them between waxed paper helped. When both halves were rolled out, I could lay one, with the bottom wax paper on both of them, on top of the other and score them to cut them exactly the same size.

They were a little buttery when they first came out but not after they were completely cooled. They were fine then.

I wish I had some turbinado sugar to sprinkle on top. I'll have to make sure to get some this weekend.

[Duer 157099]

17. I made some of these last night

Well, not "some" exactly, but one. One BIG one, lol. I've never been that good with pastry dough and rolling pins and things like that, so rolling it out in a big blob was about as good as I could do, and then I just put the filling on one half and folded the other half over to make a ginormous tart like thing filled with blueberry stuffing.

It seemed to take much longer than 20 minutes to cook though, more like 40 before it even began to brown a little bit.

But this morning after it was cooled... oh boy, it was a treat! Pretty much like a blueberry pie I suppose.

For the filling I had some dried blueberries that I soaked in some boiling water and then added some blueberry preserves and some cornstarch/water to thicken.

It hit the spot.

Next time I might just use frozen pie crusts and flatten them and maybe get something more regular, sizewise.