Nostalgia for dishes we loved as kids can be quelled when we taste them, years later, with our mature palates. Take Pop-Tarts or toaster tarts, for example. Found in the breakfast aisle of most grocery stores, these artificial sugar-licks taste like sweetened cardboard. But now you can relive those happy childhood breakfast memories minus the caramel color and Red Dye No. 40 by baking your own pop tarts. Fill them with real raspberry, blueberry, or cherry jam. Note: Eating one of our pop tarts is like eating a piece of pie for breakfast—it’s not exactly a balanced start to the morning, but it’s totally satisfying.
Game plan: You can make the dough a day in advance; just be sure to let it soften at room temperature for about 10 minutes before rolling out.
You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze.
Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended.
This recipe was featured as part of our Make Your Own Pop Tarts project.
To assemble the tarts:
For the glaze:
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