Pop tarts were a favorite on-the go breakfast item when I was a kid. I didn’t have them all that often, so the jam-filled pastries were always a treat. They’re also one of those foods that don’t taste quite as good as I remember them tasting when I eat them now. Fortunately, it is possible to make a very similar Â breakfast pastry, from scratch, using the recipe for Homemade Pop Tarts that I’m sharing over on the Craftsy blog (it’s free!).
My recipe starts out with a buttery pastry dough. It is flakier than the dense dough that is used in commercial pop tarts, but less flaky than a regular pie dough. The pastry is rolled out, cut into rectangles and filled with jam – use any flavor you like – then baked until crisp.Â I made my pop tarts plain because I happen to like them toasted. While the commercial frosting that comes on store-bought pop tarts will hold up in the toaster, homemade frostings tend not to do as well when exposed to that much heat. If you want the extra sweetness of icing, mix up a little milk and confectioners’ sugar and drizzle it on after your tarts are toasted. They are completely cooked when they come out of the oven, however, so you can ice them right away and skip the toaster completely, if you prefer.
The recipe makes a small batch, but you can double it and fill your freezer with the extra pop tarts (bake them, cool them and then freeze them) so that they are ready to be reheated and eaten on-the-go any day of the week.