- 1 cup all-purpose flour
- 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cut into pats
- 1 large egg, beaten and divided into two bowls
- 1 tbsp milk
- 3/4 cup (8 ounces) jam
- 1 tbsp cornstarch mixed with 1 tablespoon cold water
In a food processor pulse together the flour, sugar, and salt. Work in the butter until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Transfer the mixture to a large bowl. Whisk ½ egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Shape dough into a smooth rectangle, about 3×5 inches. Refrigerate for about half an hour. While dough chills make the filling- Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool.
Place on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9″ x 13″ pan, laid on top, as guidance.] Cut into rectangles with a sharp knife
Brush half the dough with remaining egg. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork. Refrigerate the tarts for 30 minutes or freeze if making ahead. Preheat oven to 350°F. Bake pop tarts for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
From Smitten Kitchen