How To Make Homemade Pop Tarts with Real Jam

homemade pop tarts

All wrapped up and ready for fridge or freezer.

Sometimes I am a great mom and bake festive treats with my kids and we have fun licking frosting and creating fun memories. We laugh and have fun and the kids swipe their fingers in cookie dough or cake mix before I say it’s time to lick the spoon. We decorate and frost things and make tornado-like messes all around the kitchen and it’s quite comical (hours later after I’ve cleaned up the mess).

However, this is not one of those times.

We had spring break last week and so I was off from one job but had to go to the other. My sister, who is amazing with making her own food, took my middle child for the day and made some pop tarts with real pic crust and real jam. This is not a recipe for the faint of heart (unless you cheat and buy store bought items). But, since it was my sister and not me making a box cake mix, they turned out great! Also, since my sister reads (or at least knows about) my blog, she photographed their time together so I could share with all of you this cute (and very first) recipe for my blog. Enjoy.

mashing berries

Berlyn mashing berries

What you’ll need:

REAL BERRY JAM:

12 ounces or 1 1/2 cups berries
1 cup sugar
1 tablespoon pectin (I honestly have no idea what this is, I’ve heard of the term but my baking abilities keep me from knowing this much. I had to look it up).
1 tablespoon lemon juice

What To Do:

1. Mix sugar and pectin in medium bowl.

mix sugar and pectin

Mix sugar and pectin together.

2. Place berries into medium sauce pan and mash with potato masher to extract as much juice from berries as possible.
3. Mix sugar in with berries.

pop tarts 2

Mashing berries.

4. On medium heat, slowly bring berry mixture to a rapid boil. Once there, let boil 5 minutes and 30 seconds.
5. Remove from heat and skim off any foam.
6. Add lemon juice and stir to incorporate.
7. Pour into a sanitized mason jar and place lid loosely on top. You may also strain berries if too seedy.
8. Store in fridge.

mason jar of homemade jam

Mason jar of homemade (very hot) jam. Lid is on loosely to cool on counter.

POWDERED SUGAR:

1 cup sugar
1 tablespoon of arrowroot powder (cornstarch will work as well)

What To Do:

1. Mix sugar and arrowroot (I had to look up what this was also).
2. Blend in blender or food processor until sugar forms a powder.

pop tarts 4

Blend in blender.

BASIC SUGAR FROSTING:

2 cups powdered sugar
1/2 tsp vanilla extract
4-5 tablespoons milk

What To Do:

1. Mix all together!

pop tarts 11

More mixing.

NO FAIL PIE CRUST:
(Courtesy of allrecipes.com)

3 cups all purpose flour
1 cup shortening
1/4 tsp salt
1 egg
1/4 cup cold water
1 tablespoon distilled white vinegar

pop tarts 12

Even more mixing.

1. In large bowl, combine flour and salt. Cut in shortening until it resembles course crumbs.
2. Mix egg, water, and vinegar together. Pour into flour mixture all at once and blend with fork until dough forms a ball.

pop tarts 9

Adding egg and water.

3. Wrap in plastic wrap and chill in refrigerator.

pop tarts 7

Playing with flour while pop tarts are baking because that’s what little girls do 🙂

Now comes the good part. The actual pop tart. (This seems like a lot of work to me already, but that is why my sister did this).

HOMEMADE POP-TARTS:

-Homemade pie crust dough (yes, store bought works just as well if you’d rather not do all the work)
-1/4 cup homemade Berry Jam (yes, store bought works well here too)
-basic sugar frosting
-Sprinkles or decorating sugar

pop tarts 14

Putting jam in center of dough rectangles.

What To Do:

1. Preheat oven to 425 degrees. Line baking sheets with parchment paper.
2. Divide pie crust in half. Roll out one half at a time onto floured surface. Cut each half into 6-8 equal rectangles.
3. Place 2 tsp. of jam in the middle of half the squares and spread leaving 1/4 in. around edges. Place other half of rectangles on top.
4. Use a fork to crimp and press down edges. Place prepared pastries onto baking sheets.

pop tarts 17

Use a fork to press edges together.

5. Cool until edges are lightly brown, about 7-9 minutes. Coll on baking sheets or cooling rack. While cooling, prepare frosting.
7. Spread cool pop-tarts with frosting and sprinkles.

pop tarts 18

Berlyn putting on finishing touches – frosting and sprinkles (sorry Christmas was all we had).

Eat cold, or warm in toaster oven or microwave.

homemade pop tarts

All wrapped up and ready for fridge or freezer.

One other thing, this is a tricky recipe because there are so many steps and ingredients for it. Do your best and let me know below how it goes. Again, you can always buy store bought brands to save time (and sanity). But, they sure are tasty when they’re done!

Berlyn’s favorite part was getting to wear the apron and feel like a real baker. 🙂

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