Home-Made Strawberry Pop-Tarts

Growing up, my brother and I were not allowed to eat Pop-Tarts for breakfast. Pop-Tarts, like Lucky Charms and Cap’n Crunch, were relegated to a category that my brother and I referred to as “vacation food.” Therefore, I associate Pop-Tarts with Lake Tahoe, Hawaii, New Hampshire, Maine, and doing Mad Libs in the back seat of a Volvo Station Wagon. And, of course, college. Because everyone ate Pop-Tarts in college, right?

But these are better than the packaged Pop-Tarts you’re familiar with. These are light, flaky, and very fresh-tasting. Serve with milk, coffee, or tea as an afternoon treat (I can’t seem to get behind the idea of eating what is essentially pie for breakfast, but if you can, more power to you).

Ingredients

1 1/4 cups all-purpose flour, plus more for pan and for rolling pantry

1 tablespoon sugar pantry

1 teaspoon salt pantry

1 stick (4 oz.) very cold butter, cut into small pieces $1 for a stick

2 eggs, beaten, divided $1.50 for 12

1 tablespoon cream or half-and-half $1.50 for a pint

1/2 cup strawberry (or any kind, really) preserves $3 for 15 oz.

2 teaspoons cornstarch $1.50 for 12 oz.

Total Cost of Ingredients $7.50

Directions

Preheat oven to 350 degrees F. Lightly flour a baking sheet and set aside.

Combine flour, sugar, and salt in a bowl or food processor. Cut in the butter, using two forks (or by pulsing the food processor). Stream in one of the eggs and the cream or half-and-half, just until the dough comes together. Refrigerate until ready to use, or immediately turn out onto a lightly floured surface.

Use a rolling pin to roll the dough out into a 10-by-12-inch rectangle (about 1/8-inch thick). Cut into rectangles of desired size (I did this free-form, though most were about 3 inches by 4 inches).

Mix the jam together with the cornstarch and 1 tablespoon water. Stir well.

Place 1-2 tablespoons in the center of half of the rectangles and cover with a second pastry. Press the edges gently to seal, then press again using the back of a lightly-floured fork to create a scalloped border. Arrange tarts on the prepared baking sheet.

Use the fork to gently poke a few holes in the tops of the tarts (this will allow air to escape, keeping the tarts from bursting during baking).

Whisk the remaining egg together with 1/8 cup water to make an egg wash. Brush the tops of the tarts with the egg wash and bake for 18-20 minutes, or until golden brown.

Let cool for at least 5 minutes.

Makes about 6 tarts.