I've never been a big pastry-for-breakfast person, nor have I ever loved Pop Tarts in the commercially-produced sense, but once I made these, I was hooked. They take their fair share of effort but after your first bite, they make a case for themselves. —MadisonMayberry
Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Divide the dough in half and shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate for up to 2 days. (I refrigerated overnight and found that the dough was still a bit crumbly so I put the dough back into the food processor after refrigerating and pulsed it 6-8 times, then formed it into a rectangle and rolled it out. Worked like a dream and the pastry was still oh so flaky!)
Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8? thick, large enough that you can trim it to an even 9? x 12?. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3? x 4? rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. Place a heaping tablespoon of peanut butter into the center of each rectangle followed by a teaspoon of the jam mixture, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F. Bake them for 20 to 25 minutes, until they’re a light golden brown. Spoon a tablespoon of powdered sugar glaze on top of hot pastries. Cool in pan on rack.
I'm a 22-year-old Midwesterner and the voice behind the blog Espresso and Cream (espressoandcream.com). During the day, I'm a food editor at Meredith Corporation and do on-camera work when opportunities come my way. It goes without saying that I love to cook and bake, and am happiest when I'm in the kitchen. I'm a exercise junkie, recently-converted vegetarian to the chagrin of my boyfriend, magazine fanatic, and an animal lover who desperately wants to buy a puppy, if only I could solve the white couch dilemma.
I don't like pretentious, fussy, or complicated food. The recipes you find here reflect how I like to eat. Simple food made with quality ingredients, and bit of creative flair thrown in for variety. My recipes are easy to prepare, delicious, and mostly healthy - minus the desserts. Those are just easy and delicious.