I came across this strawberry toaster tart recipe. I am not sure why it caught my attention because I am not a pop tart fan! If it would be up to the rest of my family, we could probably live off of pop tarts morning and night. I wanted to give it a try and hope a homemade 'pop tart' would be much better than the store bought pop tarts. It was amazing! Biting into a homemade crust with that perfect blend of sweetness of the jam filling inside, it was a match made in heaven! I may have eaten more than just one toaster tart right then! I won't even tell you how many my children wanted to eat! The dough can be chilled overnight and made the following day so it would make a perfect morning breakfast! It is definitely a recipe worth trying!
1 tablespoon sugar
1 1/2 teaspoons salt
3 1/4 cup all-purpose four, plus more for surface
3/4 cup (1 1/2 sticks) butter, cut into pieces
3 large eggs
1/2 cup Mrs. Miller's Homemade Strawberry Jam
sugar (for sprinkling)
Mix sugar, salt, and 3 1/4 cups flour together with your hand or a food processor to combine. Add butter until largest pieces are pea-size. Whisk 2 eggs and 4 tablespoons water in a small bowl to blend, then drizzle into flour mixture and mix just until mixture begins to clump together. I did have to add a little more water to make it form into nice dough.
Pat dough into a 6 x 4 rectangle and wrap tightly in plastic; chill an hour or even overnight.
Preheat oven to 350 degrees. Roll out dough on a lightly floured surface to an 18 x 14" rectangle, about 1/4" thick. Trim away jagged edges to make a 16 x 12 rectangle. Using a bench scraper or a pastry wheel, cut dough into sixteen 4 x 3" rectangles.
Beat remaining egg in a small bowl with 1 tablespoon water. Brush a 1/2" strip of egg wash around edges of half of the rectangles. Dollop 1 tablespoon jam in the center of each egg-washed rectangle. Top with remaining rectangles and gently press down around edges; crimp with a fork to seal. Brush tops of tarts with egg wash and sprinkle with sugar. Cut 2-3 slashes across the top of each tart. Transfer to a parchment-lined baking sheet and bake until crust is golden brown, 20-25 minutes. Transfer to a wire rack and let cool at least 1 hour before serving.
I hope you enjoy these as much as my family did!