A high-class pop tart from Big Sur Bakery and a local artisanal jam inspired me to try this Bon Appetit Strawberry Pop Tarts recipe! Our uncle was working on a Northern California hand-crafted artisanal food show and picked up some great jam from Blue Chair Fruit up in the East Bay and I decided it was the perfect jam for the job.
You can use any jam for this recipe from homemade marmalade to a farmer’s market local jam favorite. We used Blue Chair Fruit, Aprium-Orange Jam.
Everybody oohhh’d and ahhhh’d over these buttery, sinful desserts. It made sense because they were essentially a flaky, buttery sugar cookie/biscuit recipe with sugary, fruity jam inside.
You can even see the step-by-step instructions on BonAppetit.com “How to Make a Pop Tart!”
Pop Tarts Recipe ->
This is a recipe from Bon Appetit Magazine and Online.
- 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
- 1 teaspoon coarse kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons ice water
- 12 tablespoons strawberry preserves (preferably organic homemade) OR use any homemade or artisanal preserves, jam, or marmalade
- Powdered sugar
- Fresh strawberries
Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour (I put mine in the freezer for about 1/2 hour because I didn’t give myself much time).
Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles.
Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.