Inspired by the Danish Pastry House in Medford, MA Homemade Pop Tarts, I tried to attempt to create my own version.

Adapted from Smitten Kitchen

Jam or Fruit Preserves

Glaze

• 1 cup powder sugar
• milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

Pastry

• 2 cups (8 1/2 ounces) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
• 1 large egg
• 2 tablespoons (1 ounce) milk
• 1 additional large egg (to brush on pastry)

Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half. If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. You can roll this out or wrap each half in plastic and refrigerate for up to 2 days.

Roll out the dough to 1/8 inch thick and cut crusts with round 3 inch in diameter (whatever sized tart preferred) cookie cutter.

Take one pie crust circle, fill with a tsp of jam. Cover with another piece of pie crust. Crimp all four edges. Repeat until you run out of pie crust. Bake at 450 degrees for about 7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Pop-tart and decorate with sparkling sugar.