Adult Pop Tarts

I’m calling these ‘adult’ pop tarts because what kid do you know who loves rhubarb and ginger? Ya, I didn’t think so. Think chocolate, sugar on sugar, icing dripping from a sweet pastry with sprinkles and then those cute, little chubby fingers will be all over those tarts! Perhaps my original pop tart recipe is for the little ones.

But these pop tarts are a treat for the older folks who have developed and refined their tastes for pastries and fruits. It’s all about the pastry! These homemade adult pop tarts are flaky and buttery, they crumble away from a light, spicy and sweet rhubarb ginger compote. Then fresh strawberries are added to give a fruity bite. I finished them off by brushing milk all over and sprinkling coarse sugar on top, baking them just until golden brown for that perfect amount of crisp but soft, fall apart pastry.

Ingredients

Other than the pastry the star of these homemade adult pop tarts is the rhubarb ginger compote. I make batches in the late spring, early summer and freeze the compote for later. If you don’t have any compote ready to go try and find a similar flavour profile at your local grocer, otherwise use your favourite jams.

• All-purpose flour
• Unsalted butter
• Shortening (Crisco)
• Cold water
• Fresh strawberries
• Rhubarb ginger compote
• Milk
• Coarse sugar
• Salt

Tips For the Perfect Pop Tart

For me, it’s the pastry that will make or break a perfect pop tart. You’ll notice in most of my recipes there isn’t a big change in my pastry, and there are reasons for that. One is, the more you practice at the same recipe, the better you’ll get at it, and in no time you’ll be perfecting pastry! Two, why change something that is already so perfect, this pastry recipe has been passed down from generation to generation. So, how do you get the perfect pastry?

1. Keep the fat (butter and shortening) cold at all times.
2. Use ice cold water; drop a few ice cubes into a bowl of water.
3. Always let your dough rest in the fridge before using. If the dough cracks when rolling it, let it sit at room temperature for 5-10 minutes to soften.
4. If your pastry has sat out too long while making your pop tarts, pop it into the freezer for 5 mins before baking it. Better yet pop them into the freezer for 5 minutes before baking them.
5. Don’t stress and have fun! You’ll get better every time you work with pastry, promise!

How To Make Homemade Adult Pop Tarts

Step One: Make your pastry, divide it into 2 discs and let chill in the refrigerator for 30 minutes. Roll out one of the pastry discs into a rectangle (8 x 12 inches). Cut the dough into 6 or 8 rectangles (approx. each 4 x 3 inches). Place each rectangle on the baking sheet and add 1-2 tablespoons of compote in the center of each rectangle. Add strawberry slices on top.

Step Two: Roll out the other disc of pastry as you did previously, to an 8 x 12 inch rectangle and cut into 6-8 rectangles. Using a chopstick make 9 vent holes into each rectangle.

Brush the edges of your compote rectangles with milk and place the vented rectangle on top of the compote rectangle. Using a fork seal the edges together. Brush the tops with milk and generously sprinkle coarse sugar on top. Bake in the oven for 25 – 30 minutes until golden brown.

Adult Pop Tarts

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These ‘adult’ pop tarts are flaky and buttery, they crumble away from a light and sweet rhubarb ginger compote filling. And thin slices of fresh strawberries are layered in between creating a delicate pocket that a pastry lover could not resist.

• Author: Alie Romano
• Prep Time: 25 mins
• Cook Time: 25 mins
• Total Time: 50 mins
• Yield: 6 – 8 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Pastry

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/2 cup shortening (crisco)
• 1/4 cup cold water

Filling

• 6–12 large fresh strawberries, thinly sliced
• 1 jar rhubarb ginger compote

Topping

• 1/4 cup milk (for brushing pastry)
• Coarse sugar, to sprinkle the tops of pop tarts

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Instructions

1. In a food processor, add flour and salt, pulse to combine. Add cold butter cubes and pulse until butter resembles little crumbs. Add shortening and pulse until fine crumbs form.
2. Slowly add your cold water and pulse until the dough forms into a ball. Divide dough evenly into two discs, flatten and wrap in plastic and refrigerate for 30 minutes.
3. Preheat oven to 350˚F.
4. Line a baking sheet with parchment paper and set aside.
5. On a prepared work surface roll out one of the pastry discs into a rectangle (8 x 12 inches). Cut the dough into 6 or 8 rectangles (approx. each 4 x 3 inches).
6. Place each rectangle on the baking sheet. Add approx. 1-2 tablespoons of compote in the center of each rectangle, leaving the edges clear, spread out compote. Add 3 to 4 strawberry slices on top, set aside. Note: if your strawberries aren’t ripe, in a small bowl add sliced strawberries and sprinkle a little sugar on top to get the juices going.
7. Roll out the other disc of pastry as you did previously, to an 8 x 12 inch rectangle and cut into 6-8 rectangles (approx. 4 x 3 inches each). Using a chopstick make small vent holes into each rectangle, approx. 9 holes.
8. Brush the edges of your compote rectangles with milk. Place the vented rectangle on top of the compote rectangle and using a fork seal the edges together by pressing the fork down along the entire edge of the rectangle. Brush the top with milk and generously sprinkle coarse sugar on top. Repeat for the remaining pop tarts.
9. Bake in the oven for 25 – 30 minutes until the edges and tops are golden brown. Let cool on the baking pan for 2 minutes then transfer to a cooling rack.
10. Enjoy.

Notes

Best enjoyed the same day.

Store adult pop tarts in a container for up to 3 days or freeze for up to 2 months. 

Nutrition

• Serving Size: 1 pop tart
• Calories: 371
• Sugar: 9.3g
• Sodium: 156mg
• Fat: 24.7g
• Saturated Fat: 11.2g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 34.3g
• Fiber: 1.6g
• Protein: 3.6g
• Cholesterol: 31mg

Keywords: Pop Tarts, Strawberry, Rhubarb, Ginger, Compote, Pastry, Hand PIe

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