There was a period in my life when I would eat a pop tart every single day for breakfast, and then another one after school. I especially loved them toasted with the icing sugar all burnt and crunchy and the inside all steaming hot … Then at some point I decided that these were not at all healthy and stopped having them. (But really…it was because I got braces and had to stop eating sweet things!) For some reason or another, I’ve been really craving pop tarts again. And so, with a fridge full of weeks-old nectarines waiting to be eaten, fresh blueberries and recently picked strawberries, it seemed like a good time to try out a recipe.
I’ve yet to master handling pastry dough, so my pop tarts came out looking very homey and *rustic*. They aren’t pretty, but I think they have some charm and a bit of character going for them. They’re also incredibly, incredibly flaky and buttery. They just fall apart as you bite into them….pastry heaven right there. Considering the amount of butter that goes into them, they are definitely much richer than your standard Kellogg’s boxed pop tarts.
Berry Nectarine Pop Tarts
Adapted from Camille Beccerra via La Buena Vida
Pop Tart Dough Recipe
2 cups flour
1 tsp sea salt
2 tbsp sugar
250 g (1 cup) butter chilled & cubed, or shortening
¼ cup iced water
1 egg OR a bowl of water (for binding the assembled pastry)
Pop Tart Filling
However much you want of nectarines, blueberries and strawberries …or any other fruits
1/2 cup sugar
1/4 tbsp cinnamon
Salt for tasting
2 tbsp flour
Combine flour, salt and sugar in a large bowl. Using your hands or a food processor, cut the butter into the dry ingredients until there are only little lumps of butter left throughout. Slowly add in the cold water until the dough comes together. (Keep in mind that you might not need to use all the water.) Wrap the dough and refrigerate for a min. of half an hour.
While the dough is resting in the fridge, you can start on the filling.
Sauté the fruits in a pan in some butter. Add in sugar and the cinnamon and cook for a minute or two. As the fruits are cooking and start to let out water and juices, throw in flour to thicken it up. Set aside and let cool.
Assembling (The tricky part for me!)
Beat your egg in a bowl to create an egg wash OR just have a bowl of water ready for assembling.
Portion out the dough into six equal pieces and keep them in the fridge until ready to use. Roll out each portion into a rectangle and cut in half. Spoon in your filling in the middle of the dough and wet the edges with an egg wash or water. Place the other half of your dough on top and crimp with a fork or your hands. (If you’re a perfectionist, you might trim the edges to make a perfect rectangle and then crimp it…whatever.)
Once that is all done, make three slits on top – brush with an egg wash if you want – and bake in a 400 degree preheated oven for about 10 to 20 mins or until golden.