So for all those naysayers casting aspersions on popular snack foods aimed at kids take a look at these. Actually a delicious tasting confection. Good dough and really good jam transforms this common food into something uncommonly tasty and tasteful.
Homemade Black and Blue Jam Pop Tarts
Makes 8 pop tarts
Here is the recipe for pop tarts that classic childhood treat that pretends to be breakfast but in fact is an indulgence of flaky pastry and jam. My version is simple: a good dough with one of my jams lodged in the middle. The memory of a conventional store-bought pop tart is the template for the pop tart’s construction.
2 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) cold, unsalted butter, sliced
1 large egg, lightly beaten
3 tablespoons milk
1. In a food processor, process the flour, sugar, salt, and butter for about 30 seconds, until the mixture looks like coarse breadcrumbs. Add the egg and milk, and pulse the machine in short bursts until the dough forms clumps.
2. Turn the dough onto the countertop, and knead 2 or 3 times. Form into an 8- by 4-inch rectangle, and wrap in plastic. Refrigerate for 15 minutes.
Flour for rolling
6 to 8 tablespoons Bonnie’s Jams Black & Blue
1. Heat the oven to 350 degrees. Line a baking sheet with parchment. Have on hand a small bowl of water and a pastry brush.
2. Remove the dough from the refrigerator and cut it in half to make 2 squares. On a lightly floured work surface, roll the first half of the dough into a rectangle that is slightly larger than 9- by 12-inches.
3. With a pastry wheel or pizza cutter, trim the 4 edges so they are straight and even. Cut the rectangle into 4 strips that each measure 9 inches long by 3 inches wide. Brush the edges with water. With the wet pastry brush, draw a horizontal line across the pastry strips. You will spread jam on one-half of the dough and fold the second half over it to make each pop tart.
4. On one-half of each pastry strip, spread 2 rounded teaspoons of Black & Blue Jam, leaving a border of about 1/2 inch. Fold the unfilled half of the dough over the jam. Press the edges together with the tines of a fork, or use a ravioli cutter and sealer tool if you have one, to seal the dough.
5. Repeat with the second half of the dough. Place the pop tarts on the baking sheet, and freeze for 15 minutes.
6. With a skewer, poke evenly spaced holes over the top of the dough. This helps the steam escape so that the pastries remain flat. Like pop tarts!
7. Bake for 25 to 30 minutes, until pop tarts are light brown. If you want to use a convection oven, bake for slightly less time. Cool briefly and enjoy.