Wednesday, October 24, 2007

Homemade Pop Tarts

A friend of mine sent this to me and I've had several requests to pass the recipe along. These tasted really good. Our family preferred the brown sugar, but both were great! We put food coloring in the frosting and put sprinkles on top. A fun cold day activity.


8 T. unsalted butter
1 c. sugar
1 lg. egg
1 tsp. vanilla extract
4 c. all-purpose flour
2 tsp. cream of tartar (optional)(I didn't put this in 'cause I don't have it, and it was fine)
½ tsp. baking soda
½ tsp. salt
½ c. milk

Fruit Filling:
1 ¼ c. jam
¼ c. flour

Brown Sugar-Cinnamon Filling:
6 T. soft butter
3 T. flour
¾ c. light brown sugar
1 ½ tsp. cinnamon
¼ tsp. salt

2 ½ T. water or milk
1 ¼ c. powdered sugar
Colored sprinkles for decoration

Cream butter and sugar in a large bowl. Add egg and vanilla and beat well.
Blend flour, cream of tartar, baking soda, and salt in small bowl. Alternately add flour mixture and the milk to butter mixture, beating the dough until it's well blended. Cover with plastic wrap and chill in refrigerator for several hours, or overnight. (Mine chilled for 10 min…didn't have time)
Before removing from refrigerator, prepare fillings. Mix jam and flour together. Mix all brown sugar ingredients until smooth.
Preheat oven to 350 degrees.
Divide dough into quarters. Roll out each piece separately on lightly floured work surface. 12-8 inch rectangle, 1/16 inch thick. Cut into 8 3x4 inch pieces.
Place on lightly greased baking sheet. With a pastry brush or your finger, lightly moisten the outside edge of each rectangle. Spread slightly more than 1 T. of filling onto each rectangle, leaving about a 1/8 inch border all the way around.
Place tops of top of bottoms. Seal each tart with fork dipped into flour. Prick top of each tart 10-12 times with toothpick.
Bake 18-20 minutes until lightly golden brown. Transfer to rack to cool
Frost and sprinkle.

Best eaten within a day or two of when they're made.
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