I love pop tarts! (I mean, who doesn't?) Yes, I realize – they are basically hand pies – but they also have fruit, and in this case – oats and whole wheat flour. In my world, that qualifies as healthy-ish. They’re not hard to make (I promise!) I’ll admit, a little time consuming, but so worth it. Breakfast is the most ‘important meal of the day’, after all. You can always skip a step and buy dough, or buy the jam, but homemade is always better. You can customize them into any flavor you want – nutella, blueberry, s’mores – whatever your childhood (or adulthood) favorite flavor combo, pop tarts are little endless possibility pies.
Homemade Pop Tarts
(makes approximately 12 pop tarts)
For the Dough:
1/2 lb very cold butter, cut into cubes
1 cup rolled oats
4 cups flour (I used 1 cup whole wheat, 3 cups AP)
water, as needed
1 egg, for egg wash
For the Jam:
1 quart fresh fruit (I used strawberries)
3/4 cup granulated sugar
1 tsp Vanilla
lemon juice (optional)
Make the dough. Pulse the oats and flour into a food processor until the oats are fine. Add the cold butter and mix until the butter resembles very coarse crumbles. Gradually add just enough water until the dough comes together. Shape into a round disc, cover with plastic wrap and chill for 20-30 mins. Mix the egg with 1 tbsp of water, and set aside
Make the jam. In a small saucepan over medium heat, cook the sugar, salt and fresh fruit. Once the mixture comes to a boil, reduce to a simmer. Occasionally stir (or the jam will burn on the bottom) and cook until the fruit is soft and your jam is done
Prepare the dough. Roll the dough out to about 1/8” thick. Cut 4x5 rectangles, and then cut each rectangle in half, to get (2) 2.5” x 4” pieces. (You can cut them in any size you like, but this size is great! A little smaller than a regular store-bought pop tart, I think they’re the perfect size) Tip: for a perfect 4x5 rectangle, cut a piece of paper to be that size and trace each piece you cut out so each pop tart is even.
Assemble the pop tarts. Take the egg wash (egg with 1 tbsp of water) and using a pastry brush, trace along the outside of one of the rectangles. Put a heaping tbsp of jam in the middle, and place the ther rectangle on top. Seal the edges by pressing down on the egg wash, and use a fork to create the ridges on the edge. Use a toothpick to poke holes (as pictured) so they bake evenly. Freeze for 30 minutes before baking so the dough does not spread.
Bake. Brush the tops with egg wash, and bake for 15-20 minutes at 350 degrees, or until the bottom is lightly browned.
Make life sweet,