Tarts de Pop

If there is one guilty food pleasure in my life, it’s a pop -tart.   I take my pop-tarts un-toastered, as I believe the toaster destroys all of the buttery deliciousness of the crust, and honestly, there is no way I can hold off 30 seconds to a minute for the filling to cool (there is a HOT FILLING warning afterall), which always leads to a burned tongue and a tasteless treat.  Thus, un-toastered tarts are my favourite.  I’m not partial to a specific flavour, they’re all good, but I will say, the brand lost me when they started going to crazy extremes like Ice Cream Sunday, and Chocolate Chip Cookie Dough.

I’ll take a plain ole Cherry or Blueberry any day.  That was until I came to my senses.

Have you ever read the ingredients on the label?  Those things are full of fake sugars, enriched flour, soybean oil…ugg…all the reasons we don’t eat that crap.  About a year ago I started making our own.  Maybe they aren’t as delectable as the prepackaged variety, but they promise to pack a little bit of health punch, and would be a great Sunday project to work on with your kiddos!  Or like me, you can make them at nine oclock at night in order to write a blog post specifically for a commenter.

So, Delilah (and any other readers who care) you are the perfect example of you ask, and you shall receive.  Here you are!

Brown Sugar Cinnamon Tarts de Pop (adapted from the awesome Branny)


1.5 cups whole wheat flour

1/2 tsp salt

1 tsp raw cane sugar

1 stick cold butter, cubed

1/2 cup ice water

In a chilled bowl, combine all dry ingredients.  Cut in butter until it resembles pea sized bits.  Add water, 1 tbsp at a time until dough can hold itself together.  Branny’s recipe recommends 4 tbsp, but I’ve found I usually need to use a full 1/2 cup.  You may or may not, so just go slow.  Form dough into a ball and sit in fridge for a few minutes.


1/2 cup brown sugar

1/4 cup oats

1 tsp cinnamon

Combine in a small bowl.

Take dough out of fridge and roll out on a floured surface.  You’ll need to work fast from here so the butter doesn’t start to melt. Roll out in a thin sheet.  Cut rectangles about 3″by8″.  You can probably get 6-8 depending on how thin you work the dough.

Scoop a few tsps of the filling in the center of one side of each rectangle.  Wet the edges of the dough around the filling and fold over.  Press edges together and mark with a fork.  Place on a baking sheet and set in the fridge while oven preheats to 375degrees.

Bag up any extra filling and keep in the pantry for later use.

Bake for appx 25 minutes.

For fruity fillings, combine 1/2 cup jam with 1/2 tbsp cornstarch and 1/2 tbsp water.  I guess you could also go about the route of using chocolate spreads or peanut butter.  Get creative!

If you want brown sugar glaze for the top of these combine 1 tsp cinnamon, 1/2 cup sugar with a few drops of water and spread of pastry.  For fruit fillings I use 1/2 cup powdered sugar with a drop of vanilla extract and drops of water or milk to make liquid.  Or you can go the no glaze route for a little bit of a healthier tart.

Enjoy your healthier treat!


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