Say hello to the grown-up version of your favorite childhood breakfast treat. We have created the perfect treat for breakfast, brunch or dessert in the form of a grown-up pastry tart. Simply start by squaring off two sheets of pie crust and them into an equal number of squares that are then filled with our sweet fruit spreads. Our favorite fruit spread fillings are Strawberry Lime Basil, Orange Elderflower Marmalade, Grapefruit Vanilla Bean and Blackberry Tea & Sage. Once the individual pastry tarts are baked golden brown, decorate the top with a zigzag of fruit spread, or a swirl of icing and a sprinkle of sugar crystals. Pop Tarts aren’t just for kids anymore, adults and children alike will have a hard time saying no to these delectable pastries. Our Grown-Up Pastry Tarts are sure to be the new favorite treat in your house. So, get busy making them today by following our easy step by step guide below.
To begin assemble the following ingredients on a clean work space. And pre-heat the oven per pie crust directions.
1 jar Robert Rothschild Farm Fruit Spread of choice; Strawberry Lime Basil, Orange Elderflower Marmalade, Grapefruit Vanilla Bean or Blackberry Tea & Sage
1 package Refrigerated pie crust, at room temperature
1 large Egg
1 cup Powdered Sugar
1 tsp. Milk
Optional: Sugar crystals
Preheat oven per pie crust directions. Unroll pie crusts and squaring off corners; then you can maximize the dough and get as many tarts as possible. Cut dough into an even number of rectangles. Mix egg and some water in a small bowl. On half of the pie crust place 1 – 2 teaspoons of fruit spread directly in the center. Use your judgment as to amount based on the size of your dough. With a pastry brush, wash the edges of the dough that contains the fruit spread with the egg wash. Then place a plain piece of dough on top. Crimp the edges by using a fork.
Repeat until all dough is used. Place tarts on a cookie sheet lined with parchment. Sprinkle with sugar crystals, if desired. Bake per pie crust for approximately 8 – 10 minutes until golden brown.
Remove from oven and place on cooling rack. Prepare glaze by mixing milk with powdered sugar. Start with 1 teaspoon of milk and slowly add until desired consistency is reached. Drizzle a small amount over each tart while they are still warm. Serve warm or reheated. Refrigerate leftover pastry tarts.
What was your favorite Pop Tart flavor as a child or still now?
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