Pop Tarts Recipe

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt until evenly combined.

Cut in fats

Add 1 cup cold unsalted butter (cubed) and 1/4 cup cold vegetable shortening to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until mixture resembles coarse cornmeal with pea-sized butter pieces remaining (about 6–8 rotations if using a food processor, or 6–10 minutes by hand).

Add cold liquids

Stir together 6 tablespoons ice water and 1 teaspoon white vinegar. Sprinkle the liquid over the flour mixture 1 tablespoon at a time, gently folding with a fork until dough just comes together and holds when squeezed. Avoid overworking; dough should be shaggy with visible butter pieces.

Chill dough

Form the dough into two flat discs (about 1/2 inch thick), wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling solidifies fats and helps produce flaky layers.

Prepare workspace

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly flour a work surface and rolling pin.

Roll dough

Remove one dough disc from the fridge and let sit 5 minutes to soften slightly. Roll out to about 1/8 inch thickness into a roughly 9x12-inch rectangle. Trim edges to make even. Cut into rectangles about 3x4 inches (you should get ~8–10 rectangles per disc depending on trimming). Repeat with second disc if needed.

Fill rectangles

Place half of the rectangles on the prepared baking sheet as the bottom halves. Using a small spoon or piping bag, place 1 to 1.5 teaspoons of house-made jam in the center of each bottom rectangle, leaving a 1/4-inch border around edges. Do not overfill. If using lemon curd for variety, add about 1 teaspoon on some rectangles.

Top and seal

Brush the edges of each filled rectangle lightly with a little beaten egg wash (from Egg Wash & Finishing). Place a top rectangle over each filled one. Press edges gently with fingers, then crimp edges with the tines of a fork to seal. Use a small knife to dock (cut) two or three small slits in the top of each pop tart to vent steam. Chill assembled pastries on the baking sheet in the fridge for 10–15 minutes to firm up (this reduces spreading).

Prepare egg wash

In a small bowl, whisk together 1 large egg and 1 tablespoon milk or cream until smooth. Lightly brush the tops of each chilled assembled pop tart with the egg wash, taking care not to let wash pool into the slits.

Optional sprinkle

If desired, sprinkle a pinch of coarse sugar or sanding sugar on top of each egg-washed pastry for sparkle and crunch.

Bake

Bake in the preheated 400°F (200°C) oven on the middle rack for 16–18 minutes, or until the tops are golden brown and puffed slightly. Rotate pans halfway through if baking two sheets for even browning.

Cool

Remove from oven and transfer pop tarts to a wire rack. Let cool at least 15 minutes before serving to allow jams to set; fillings will be hot.