Pop tarts were one of those alluring breakfast items that I loved as a kid but my mom would never buy. This recipe definitely brings out one’s inner child and is a perfect vehicle for your favorite jam or even Nutella. Try making this easy peach jam with fresh berries and peaches.
2 -1/2 cups all-purpose flour
1/2 tsp. fine sea salt
2 tsp. granulated sugar
2 sticks (1 cup) cold unsalted butter or vegan butter such as Miyoko’s cultured vegan butter
egg wash: 1 egg lightly whisked with 1 tbs. of water
For the Glaze:
3/4 cup confectioner’s sugar
1/4 cup lemon juice
To make the dough, in a food processor, combine the flour, salt, sugar and butter (or vegan butter). Pulse until the mix clumps together to form pea size balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball.
Divide the dough into two balls and place each on a sheet of plastic wrap. Flatten slightly and wrap. Place in refrigerator to chill for 1 hour.
On a lightly floured piece of parchment paper, roll each piece of dough out into a 1/4-inch thick rectangle, about 8×16 inches. Transfer 1 rectangle to the prepared baking sheet and spread the jam over the entire surface, leaving a 1 inc border. Using the parchment, flip the other piece of dough over the filling. Seal the giant pop tart together by crimping it with a fork. Cover with plastic wrap and chill for 30 mins.
Preheat the oven to 400 F. Brush the top of the tart with egg wash and place in the oven until lightly browned, approximately 20-30 minutes.
Cool on a rack. Meanwhile, make the glaze by whisking the confectioner’s sugar and lemon juice.
Drizzle the glaze over the tart and top with colored sprinkles, lavender sugar (rub culinary lavender in to a few tbs. of sugar), or freeze dried raspberries. Cut into squares.
Peach Raspberry Jam
- 1-1/4 cups finely chopped peaches (skins removed)
- 2 cups fresh raspberries
- 2 tablespoons lemon juice
- 4 cups sugar
- 3/4 cup water
- 1 package (1-3/4 ounces) powdered fruit pectin
Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved. Cool slightly.