- Food & Booze
How to make your own pop tarts
10 Oct 2016
Pop tarts – they’re a breakfast staple in just about every American film you’ve ever watched and while their nutritional value might be questionable for the most important meal of the day, we definitely wish our mum had let us eat them more than once a month as a special treat. But now that we’re proper adults and can eat them every day, we think a grown up version of the pop tart is in order (and perhaps one without quite so many ingredients ending in numbers). Enter: Home made rhubarb and apple pop tarts that you’ll want to eat for more than just breakfast!
RHUBARB AND APPLE POP TARTS(makes 12)
RHUBARB APPLE BUTTER
- 525g apples (4 cups peeled and chopped)
- 450g rhubarb (4 cups chopped)
- 2 tbsp water
- 10 raspberries
- 3/4 cup caster sugar
- 2 cups all purpose flour
- 1/4 cup caster sugar
- 3/4 tsp salt
- 125g unsalted butter, diced and kept cold
- 1 large egg yolk
- 1/3 cup milk
- 3/4 cup rhubarb apple butter
- 1 large egg, whisked
- 125g icing sugar
- 1 tbsp hot milk
- 1 1/2 tbsp corn syrup
- 1/2 tsp vanilla extract
- Lots of sprinkles for decorating
METHOD (RHUBARB BUTTER):
- Combine all ingredients in large soup pot and heat on medium-high. Bring the mixture to a boil.
- Mash the fruits with a potato masher and continue simmering the compote on medium heat until it’s reduced to about 2 cups. The compote will get very thick, and you will be able to run a wooden spoon through it and form a stable groove.
- Cool overnight in fridge.
METHOD (POP TARTS):
- In a food processor, pulse together the flour, sugar and salt. Add the cold butter and pulse until the mixture resembles a crumble. Add the egg yolk and half the milk, and pulse. Add more milk as needed until the dough comes together.
- Divide the dough in 2, patting and pressing each half to combine and form rectangles. Wrap each in plastic wrap and chill for at least 45 minutes.
- Working with half the dough, roll it very thin into a large rectangle and then cut into 12 pieces. Brush 6 of the pieces with the whisked egg and dollop 1 tbsp of rhubarb apple butter along the centre of each, leaving a border.
- Top each with another rectangle of pastry and press the edges to seal them. Transfer to a baking paper-lined tray and refrigerate for 20 minutes.
- Preheat the oven to 190ºC. Transfer the chilled pop tarts to a baking paper-lined sheet and add air holes to the tops to allow steam to escape.
- Bake for approximately 20 minutes until the edges are golden brown. Transfer to a rack to cool completely.
- Repeat to form 6 other pop tarts with the other half of the dough.
- To decorate the pop tarts, make the glaze by whisking the hot milk into icing sugar with the corn syrup and vanilla. The glaze should be thick but fluid. Spread a thin layer of glaze on top of each pop tart and top with generous amount of sprinkles.