"Pop Tarts"! Remember those? Did you like them back in the day? Here at Inspiration Bakery and Mixes, we always felt there was not enough of the delicious sweet filling in Pop Tarts and their imitators. So, Founder Debbie decided to develop "Pastry Tarts". Our version has plenty of filling and no preservatives or other chemicals as they do in most commerical brands. One nice thing about our Pastry Tart recipe is you can choose your own filling. Then drizzle some powdered-sugar glaze on top and munch away. Or you can put them in your toaster oven and warm them up. You will need to drizzle on the glaze after you get them out of your toaster or the glaze will burn. You can also freeze your Pastry Tarts without the glaze for later use. Wrap each in plastic wrap and place in a freezer bag. They will last up to three months. Add the glaze after you get them out of your freezer to thaw.
- MIxing Bowls (2)
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Plastic Cling Wrap
- Parchment Paper
- Rolling Pin or Glass Bottle (like a wine bottle) to Use for Rolling Dough
- Cutting Board or Other Hard Surface
- Large Baking Sheet
- Pastry Brush (like a small paint brush)
- 1 Bag Inspiration Bakery and Mixes Pie Crust Mix
- 1 Tablespoon Packed Brown Sugar
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Baking Soda
- 1 Egg White
- 1 Tablespoon Water
- 1/3 Cup Tapioca Flour (for rolling out the dough)
- 1 Cup Favorite Jam or Jelly
- 1 Tablespoon Instant Tapioca Pudding
Powdered Sugar Icing
- 1/2 Cup Powdered Sugar
- 1/4 Teaspoon Vanilla Extract
- 1/2-1 Tablespoon Milk of Choice Coconut milk works well
- 1/2 Teaspoon Fresh Lemon Juice
- Pastry Crust
- Place your Inspiration Pie Crust Mix in a bowl. Add brown sugar, cinnamon, and baking soda. Whisk together until the dry ingredients are fully blended.
- Follow the rest of the pie crust instructions as shown on the packaging.
- Double wrap your pastry dough in plastic wrap and shape into a rectangle. Put it in the refrigerator for at least 2 hours.
Prepare Pastry for filling
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Mix jam or jelly with the instant tapioca pudding.
- Take your pastry dough out of your refrigerator and cut it in half.
- Use a tapioca-floured surface to roll out half of your dough into a 9-inch by 11-inch rectangle. You may put plastic wrap over the dough before rolling it out to avoid buildup on your rolling pin. Cut the dough into 4 strips, and then cut each strip in half to form the bottom of each pastry tart.
- Use a spatula to place the 8 rolled-out pie crust rectangles on the baking sheet lined with parchment paper.
- Prepare egg wash and brush around the edges of each rectangle. If someone can't tolerate eggs, you can use water.
- Place a large spoonful of filling on each pie crust piece. Spread evenly with a knife but not out to the edges. Leave enough room to seal the edges. The filling will expand as it cooks.
- Repeat rolling out and cutting process for second half of the dough, using the same dimensions for your rectangles. Place these rectangles on top of the filling and use fork tines to push the edges together.
- Brush the egg wash on top of the Pastry Tarts. Poke small holes into the top of each one with a fork or a knife tip so the filling has room to expand.
- Bake your Pastry Tarts for 18-20 minutes. Remove from the oven. Cool on a wire rack.
- In a bowl combine the vanilla, lemon juice, and ½ tablespoon of the milk. Whisk together.
- Add powdered sugar and whisk vigorously until well blended. Add more milk if needed.
- Using a fork, drizzle icing on top.
- If you plan to freeze the pastries, skip the icing. Tightly wrap each Pastry Tart in plastic wrap and place them in a freezer bag. Pastries will be good for several months.