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Raspberry Pop Tart

cook:

2 h 40 min

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I loveeeee Pop-Tarts. For those who are not familiar with this incredible sweet, it is a two-layer pastry crust with filling and icing on top. Pop-Tarts is a brand of toaster pastries introduced by Kellogg in 1964. It's one of my favorite snacks and last week I looked at them in the supermarket and said to myself: "why am I not making them from scratch?". So I broke down the recipe for the pastry crust, made the jam, and icing with natural coloring (I refuse to use any artificial food coloring. And honestly why do you need one when the homemade jam dyes the icing into such a gorgeous color?!). So if you don't know the taste of the store-bought Pop-Tarts, try it first, so you may know how truly good is your homemade one! Besides being extremely beautiful, they are so delicious guys! So please limit yourself to two a day, because one is never enough!

4 Pieces

US

original

metric

Picture for Raspberry Pop Tart

4 Pieces

US

original

metric

Ingredients

Directions

For the dough

AP flour

500 gr AP flour

butter

330 gr butter

sugar

16 gr sugar

salt

5 gr salt

water

28 gr water

free range egg (for brushing)

1 free range egg (for brushing)

For the jelly

raspberries (fresh or frozen)

300 gr raspberries (fresh or frozen)

sugar

180 gr sugar

lemon

½ lemon

For the icing

powdered sugar

120 gr powdered sugar

jelly

1 teaspoon jelly

Water

Water

For the dough

AP flour

500 gr AP flour

butter

330 gr butter

sugar

16 gr sugar

salt

5 gr salt

water

28 gr water

free range egg (for brushing)

1 free range egg (for brushing)

For the jelly

raspberries (fresh or frozen)

300 gr raspberries (fresh or frozen)

sugar

180 gr sugar

lemon

½ lemon

For the icing

powdered sugar

120 gr powdered sugar

jelly

1 tsp jelly

Water

Water

Directions

Directions

Step 1

Start by cutting the butter into small cubes and place it in the freezer to get super cold.

butter

butter

Step 2

In a food processor add the flour, sugar, and salt and mix well.

sugar

16 gr sugar

salt

5 gr salt

AP flour

500 gr AP flour

Step 3

Add the super cold butter and blend. Add a sip of water slowly slowly to help the mixture to get from crumbles to more like a dough.

butter

330 g butter

Step 4

Take out from the food processor and just bring the dough together. Don't work it or try to get to any smooth texture.

Step 5

Place in the fridge wrapped with plastic wrap. Let it rest in the fridge for at least 2 hours (you can also prepare the dough a day in advance).

Plastic Wrap

Plastic Wrap

Step 6

Make the jam: In a pot add the raspberries with sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and cook until the jam gets a little more liquidy from the texture you usually like. Once the jam cools down it becomes less liquid.

raspberries (fresh or frozen)

300 g raspberries (fresh or frozen)

sugar

180 g sugar

lemon

1 /2 lemon

Step 7

Remove from the heat and let it cool down completely. We cannot spread hot jam on the dough, it will melt the butter in it completely.

Step 8

Get the dough out of the fridge and divide it in half. Working with 1 piece at a time, keep the other one in the fridge to chill.

Step 9

On a floured surface, using a rolling pin, open the dough to a thin rectangle shape (if the edges start to crack a little when rolling, seal them and continue rolling).

Step 10

Using a pizza roller trip the edges of the rectangle dough so they look sharp and sexy.

Step 11

Cut the dough into 4 rectangle pieces.

Step 12

We will fold each rectangle on itself, but before then, spread 1 nice teaspoon of raspberry jam in the center of half of the rectangle. Leave 1 cm edge clean so we can close the pop tart with the jam inside.

Step 13

Brush the other half with egg and fold on itself.

free range egg (for brushing)

1 free range egg (for brushing)

Step 14

Seal the pop tarts' edges with your fingertips,

Step 15

Place the pop tarts on a baking sheet, then reseal with a fork. Poke the top center of each tart with a fork.

Step 16

Place the tarts in the fridge for 10-15 min.

Step 17

Preheat oven to 375F or 190C.

Step 18

Brush the tart with egg. Bake the tarts for 20-25 min.

free range egg (for brushing)

1 free range egg (for brushing)

Step 19

Cool them down completely before applying the icing.

Step 20

Make the icing: Mix the powdered sugar with water and a teaspoon of the jam (this is our natural coloring). Add a little sip of water at a time until reach desired consistency.

powdered sugar

120 gr powdered sugar

jelly

1 tsp jelly

Water

Water

Step 21

Just when the tarts are cooled- spread the icing on top and sprinkle tops with sprinkles if desired and allow glaze to set at room temperature for few minutes.

Step 22

YASSS!

For the dough

Step 1

Start by cutting the butter into small cubes and place it in the freezer to get super cold.

Step 2

In a food processor add the flour, sugar, and salt and mix well.

Step 3

Add the super cold butter and blend. Add a sip of water slowly slowly to help the mixture to get from crumbles to more like a dough.

Step 4

Take out from the food processor and just bring the dough together. Don't work it or try to get to any smooth texture.

Step 5

Place in the fridge wrapped with plastic wrap. Let it rest in the fridge for at least 2 hours (you can also prepare the dough a day in advance).

For the jelly

Step 1

Make the jelly: In a pot add the raspberries with sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and cook until the jam gets a little more liquidy from the texture you usually like. Once the jam cools down it becomes less liquid.

sugar

180 g sugar

lemon

½ lemon

raspberries (fresh or frozen)

300 gr raspberries (fresh or frozen)

Step 2

Remove from the heat and let it cool down completely. We cannot spread hot jam on the dough, it will melt the butter in it completely.

For the icing

Step 1

Make the icing: Mix the powdered sugar with water and a teaspoon of the jam (this is our natural coloring). Add a little sip of water at a time until reach desired consistency.

Water

Water

powdered sugar

120 gr powdered sugar

jelly

1 tsp jelly

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