This recipe is a knock-off of Martha’s for a homemade Pop Tart. I love Pop Tarts, but they don’t taste
that great to me anymore (preservatives? not sure), but I still want to eat one quite regularly. This recipe isn’t really a quick fix-it like the box version, but a really fun treat for a special occasion. I made them today with some friends, then we cut them into hearts for a Valentines breakfast. Martha’s recipe has a cinnamon-brown sugar filling, but we did jams as well, and they look great! Incidentally, make sure to note that you add 5 t. water to the filling, not 5 T., like I did today. Makes a big difference 🙂 This recipe comes from Everyday Food, September 2010.
Homemade Brown Sugar & Cinnamon Pastry Tarts (or Pastry Hearts)
3 cups all-purpose flour (spooned and leveled), plus more for working
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
1 large egg, lightly beaten, plus 1 egg yolk, lightly beaten
1/4 cup whole milk
1/4 cup sliced almonds
1 1/2 cups confectioners’ sugar
1/4 cup light-brown sugar
1 tablespoon plus 1/4 teaspoon ground cinnamon
In a large bowl, whisk together flour and salt. In another large bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add whole egg and beat to combine. Beat in half the flour mixture, then milk and remaining flour mixture. Turn dough out onto a lightly floured work surface and gently knead to combine. Divide dough in half. Lightly flour a large piece of parchment paper and roll out 1 dough piece to a 9-by-12-inch rectangle. Repeat with remaining dough and another piece parchment. Refrigerate until firm, 30 minutes.
In a food processor, pulse almonds until coarsely chopped. Add 3/4 cup confectioners’ sugar, brown sugar, 1 tablespoon cinnamon, and 5 teaspoons water; pulse until combined. Remove 1 dough sheet from refrigerator and cut into twelve 2-by-4 1/2-inch rectangles. Spread half with 1 heaping teaspoon almond mixture each, leaving a 1/2-inch border. Brush edges with yolk; top with remaining dough pieces. With the tines of a fork, crimp edges firmly. Brush tops with yolk. Repeat with remaining dough.
Chill pastries on two rimmed baking sheets until firm, 30 minutes (or up to 1 day). Preheat oven to 350 degrees, with racks in upper and lower thirds. Bake until edges are golden, 20 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
In a bowl, whisk together 3/4 cup confectioners’ sugar, 1/4 teaspoon cinnamon, and 5 teaspoons water. With an offset spatula or table knife, spread glaze over pockets. Let set 5 minutes.