Processed at home…pop tarts.

New category! New category! Are you excited as me? Al right, probably not. But I’m excited about making some processed foods you find in the store, in my kitchen with good ingredients. First up….pop tarts. I’ve had this recipe in the binder for a while. Riley loves the grocery store pop tarts and those toaster strudels that Pillsbury makes. So I thought to myself, these would be so much better if they were homemade with real butter and delicious jam. And they are. They have a flaky, sweet pastry, are dusted with powdered sugar and mine are filled with a delicious organic strawberry jam. I think any jam would be spectacular too. Try ’em out for breakfast, lunch or any old time of the day. They are good.

Recipe courtesy of Bon Appetit


  • 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons ice water
  • 12 tablespoons strawberry preserves (preferably organic homemade)
  • Powdered sugar
  • Fresh strawberries


  • Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
  • Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles.
  • Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

Nutritional Information

  • One serving contains the following:
    Calories (kcal) 383.3
    %Calories from Fat 51.7
    Fat (g) 22.0
    Saturated Fat (g) 14.0
    Cholesterol (mg) 60.0
    Carbohydrates (g) 43.4
    Dietary Fiber (g) 0.5
    Total Sugars (g) 19.6
    Net Carbs (g) 42.9
    Protein (g) 3.2
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