Making Pop Tarts

The genius of Pop Tarts is that Kellogg’s took a tried-and-true favorite — the jam tarts pie-baking mothers made for kids out of pie dough scraps — dressed them up with a new name, some new flavors and…presto: a big fat packed goods hit. The homemade version is better. All you need are some basic ingredients and the filling of your choice. Start by stirring the dry ingredients together in the bowl of a mixer fitted with a paddle. You can do this by hand if you like, also.


“Pop Tarts” (Square Turnovers) Recipe

Since it was Hedy Goldsmith’s Baking Out Loud that inspired me to try this project — and risk trademark infringement — I’ll use her crust recipe. It’s a bit leaner than my standard pie crust, which means it’ll hold up better. Plus it has a bit more sugar and salt, which will be more evocative of the real deal. You’ll want:

15 ounces (3 cups) all-purpose flour
2 tablespoons (scant one ounce) sugar
2 teaspoons kosher salt
8 ounces (2 sticks) cold butter, cubed and very cold
6 tablespoons ice water
1 1/2 teaspoons white vinegar
egg wash
jam of your choice
turbinado sugar