Once you make these homemade pop tarts you will never think twice of buying the store bought version again! Easily customizable and simple to make, these adorable pastries are the ultimate sweet treat. Not only are they incredibly delicious but they look so beautiful too!
Make the Pastry
In the bowl of a food processor, place the flour, cubed butter, sugar and salt. Pulse the ingredients until the mixture begins to form a coarse meal-like texture . Alternatively, you can do this by hand, by using a pastry cutter or metal spatula to cut the butter into the dry ingredients until it is also a coarse, meal-like texture. (The mixture should resemble breadcrumbs.)
Add in two of the eggs and the vanilla bean extract.
Pulse again until the dough is beginning to come together and form a ball around the blade.
At this point, if the dough is too dry, you can add a teaspoon at a time of cold water to bring it together, or if it is too soft, add a teaspoon of flour in at a time until it is kneadable.
Remove the dough from the bowl of the food processor and onto a lightly floured surface. Knead the dough to bring it together with your hands, flouring as needed. Divide the dough into two even balls and flatten them into discs. Cover in plastic wrap and chill in the refrigerator until the butter solids have firmed, about 30 minutes.
Shape the Pastries
Preheat the oven to 180 Celsius / 350 Fahrenheit and line two baking trays with baking parchment paper and set aside.
On a lightly floured work surface, roll each chilled dough disc out into a rectangular shape. On each sheet of dough, cut out eight rectangles, about 7.6 x 10 centimeters / 3 x 4 inches in size. You will have 16 rectangles in total, making enough for eight pop tarts.
Fill the Pastries
Place four of the dough rectangles on each baking sheet, leaving enough space for spreading. Place a heaping tablespoon of your chosen jam in the center of the rectangles on the baking trays.
Ideal jam flavors include raspberry, strawberry, blueberry, blackcurrant, blackberry, cherry orange and fig.
Ready the Pastries for Baking
Place the remaining rectangles over the faces of the jam-filled rectangles, and press down to seal. Then, using a lightly floured fork, crease the edges of the rectangles to seal. Set the baking trays in the refrigerator to firm the pastries, 20 minutes.
When you are ready to bake, glaze the top of the pastries with the remaining egg. Bake in the oven for 25 to 30 minutes, or until golden brown. Let the pastries cool on their trays for 10 minutes before moving to a wire rack to cool completely.
Make the Glaze
Meanwhile, lightly mix together the confectioners sugar, milk and food coloring until it is smooth, glossy and spreadable in consistency.
Ideal options for food coloring are: pink dye for strawberry and raspberry jam, red dye for cherry jam, blue dye for blueberry jam, orange dye for marmalade or fig jam and purple dye for blackberry or blackcurrant jam.
Glaze the Pastries
Once the pop tart pastries are cool, glaze the tops with the colored icing and decorate with sprinkles.
The pop tarts are best eaten on the day of making but can be stored for up to two days sealed in an airtight container at room temperature.