These really shouldn’t be in the same class as the well-known go to breakfast cardboard. These are rich and filling, and although not necessarily healthy – the ingredient list is short and I can even read it without having to sound out some of the ingredient names.
I filled these little beauties with my homemade strawberry and rhubarb jam. Oh my goodness – I can’t even put into words how yummy these were. Also, so simple. I whipped them up probably in 30 minutes total.
Pastry and Filling
- 2 -9 inch pie crusts
- 1 C jam
- 1 Tbs corn starch
- 1 Tbs water
- 3 Tbs melted butter
- 1 C confectioners’ sugar
- Milk or heavy whipping cream to desired consistency
- 1/2 Vanilla bean, scraped
Roll out pie crust to about 1/4 inch thick and cut out rectangular pieces to desired size. For my template, I used the broad side of a Stash Tea box – it worked perfectly. Two nine inch crusts should make about six pop-tarts.
If you’re working in a warmer kitchen, pop your cut dough back in the fridge for about ten minutes until it sets some.
During this time, add your jam to a sauce pot. In a small dish, mix the corn starch and water together, add to jam. Bring jam mixture to a boil and boil for two minutes stirring occasionally, remove from heat. Allow to slightly cool.
Lay three of the six rectangles out and brush with melted butter, these will serve as the bottoms of your pop-tarts and the butter acts as sort of a glue to the top.
After you brush on the butter, place 1 *heaping* tablespoon of jam mixture into the center of the bottom pastry leaving 1/4 inch around all sides. Place the top pastry on the jam and pinch the edges down. Crimp the edges with a fork to seal tighter. Poke the top of the pastry with a fork to allow air to escape during baking.
Place on a parchment lined baking sheet and bake 20-25 minutes.
While the tarts are baking, prepare the glaze. I used a coffee mug to mix my glaze since I wanted it thick and needed so little. Place confectioners’ sugar into mug and slowly add in milk or heavy whipping cream until desired consistency is reached. Scrape the seeds of 1/2 vanilla bean into the glaze and stir well.
Once the Pop Tarts have cooled (or as long as you can stand it), pour on glaze and let glaze sightly harden before serving. Enjoy!