Pop Tarts, 3 ways – Rose Hip and Apple, S’mores, and Brown Sugar Spice
This recipe offers a delightful homemade take on classic pop tarts, featuring a flaky pastry and three distinct fillings: a vibrant Rose Hip and Apple, a comforting Brown Sugar Spice, and a decadent S’mores. It guides through dough preparation, filling creation, assembly, and baking for a nostalgic, customizable treat.
Equipment
- 1 Large Mixing Bowl For preparing the pastry dough.
- 1 Rolling Pin For flattening the dough evenly.
- 2 Baking Sheets Lined with parchment paper for baking.
- 1 Pastry Wheel or Knife For cutting precise tart shapes.
- 1 Pastry Brush For applying egg wash.
Ingredients
Main
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 egg
- 4 tablespoons whole milk
- 1 cup unsalted butter cut into tiny pieces
- 1 egg for egg wash
- Rose Hip and Apple filling:
- 8.8 ounce container rose hip fruit spread
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 apple
- 1 lemon wedge
- Brown Sugar and Spice filling:
- ½ cup dark brown sugar
- 1 tablespoon flour
- 1 heaping teaspoon cinnamon
- pinch freshly grated nutmeg
- pinch allspice
- pinch ground ginger
- S’mores filling:
- ½ cup semisweet chocolate chips
- 2 graham crackers chopped
- ½ cup marshmallow creme
Instructions
- Combine whole wheat flour, all-purpose flour, sugar, and salt in a large bowl. Cut in the cold butter until pea-sized crumbs form.
- Add the egg and milk to the flour mixture, mixing gently until the dough just comes together. Form the dough into a disc, wrap it, and chill for at least 30 minutes.
- Prepare the Rose Hip and Apple filling by combining rose hip spread, cornstarch, water, and grated apple in a small saucepan; cook until thickened, then cool completely. For Brown Sugar Spice, mix brown sugar, flour, cinnamon, nutmeg, allspice, and ginger. For S’mores, combine chocolate chips, chopped graham crackers, and marshmallow creme.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8-inch thickness into a large rectangle.
- Using a pastry wheel or knife, cut the dough into 18 equal rectangles (about 3x4 inches).
- Place a spoonful of your chosen filling onto the center of half of the dough rectangles, leaving a small border. Moisten the edges with water or egg wash, then top with the remaining plain dough rectangles.
- Press firmly around the edges to seal the tarts, then use a fork to crimp the edges for an extra seal and decorative finish.
- Lightly prick the tops of the tarts (especially the fruit-filled ones) with a fork to allow steam to escape during baking. Whisk the remaining egg for an egg wash and brush it evenly over the tops of all the tarts.
- Transfer the tarts to the prepared baking sheets and bake for 15-20 minutes, or until they are golden brown and puffed. Let them cool on a wire rack before serving.
Notes
Ensure your butter is very cold and cut into small pieces for the flakiest pastry. Work the dough minimally to prevent gluten development, which can lead to a tough crust. For the Rose Hip and Apple filling, cook the apple mixture until slightly thickened and allow it to cool completely before using, as hot filling will melt the butter in the pastry. When sealing the tarts, use a fork to press firmly around the edges to prevent leakage during baking. Don't overfill, and vent the tops of the fruit-filled tarts to release steam. Bake until golden brown for the best texture and appearance.