Maybe sometimes you get a craving for Pop Tarts, but you know they’re not exactly good for you. Maybe you’d like a weekend baking project to do with your kids (or all by yourself). This recipe is a fun alternative to cookies. Unlike commercial toaster pastries, it uses organic fruit in the filling — and not a ton of preservatives. Finish up with a drizzle of white chocolate following the easy directions. Just be sure to leave time for chilling — one 30-minute session for the dough and 20 minutes in the freezer for the unbaked tarts. That’s one of the secrets. This recipe comes from the Camellia Inn in Healdsburg, California, which offers “an authentic vintage environment with modern luxury amenities”, and, of course, great breakfasts.
2 cups unbleached all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
12 tablespoons unsalted butter, softened and cut in half-inch pieces
7 tablespoons chilled water
Organic strawberry jam and sliced organic strawberries
Melted white chocolate
Sift flour, sugar, and salt in a large bowl; add 4 tablespoons of the
butter. Blend in a mixer until the dough resembles coarse cornmeal. Add the rest of the butter; mix until the biggest pieces look like large sized peas.
Slowly add in water. Stir. Add just enough water until the dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with a just a few dry patches. Toss until dough can be rolled into a ball.
Flatten it into 2 4-inch-round disks; refrigerate. After a minimum of
30 minutes, remove; and let soften enough to be malleable but still cold.
Smooth cracks at edges. On a lightly floured surface, roll each dough ball into a 10 X 12 inch rectangle. Cut each into 10 equal pieces.
Once the dough is evenly cut, place about 1 ½ teaspoons of jam on half of the sliced dough pieces and place a few thin slices of strawberry on top. Be sure to leave at least 1 ½ cm of space all around the edges.
Place the 10 empty dough pieces on top. Be careful not to squish down the preserves. Close the edges together using the tines of a fork. Trim the edges with a knife.
Place the unbaked pop tarts on a parchment lined baking sheet. Using a fork make even holes in each tart, making sure not to go through the second layer of dough. Brush with milk and freeze for 20 minutes while preheating the oven to 400ºF.
Place the tray of pop tarts on the center oven rack, and bake for 15 to 20 minutes, until browned.
While the tarts are baking, prepare the icing by placing 3 ‘pieces/chunks’ of a white chocolate bar into a microwave safe bowl and warm for 30 seconds on 50% power. Mix and repeat until the chocolate is melted.
Transfer chocolate to a small plastic baggy, cut a teeny tiny piece off the corner and then drizzle the chocolate over the pop tarts when they are done baking.