Recipe and Photos by Pate Giltner found here at www.thegandmkitchen.com
“Homemade Pop-Tarts! I’m going to say it again just cause it sounds so good, HOMEMADE POP-TARTS! You guys, these pop-tarts are really just mini pies that you can carry around and eat like a sandwich, but a really cool sandwich. They are the cool version of pie. Pie is great and classic but this is the trendy updated version.
They are filled with homemade bourbon and blackberry jam and the crust is the Smitten Kitchen’s extra-flakey pie crust. This crust is amazing, its flakey and sooooooooooo buttery and that combined with the oh so bourbon-y and blackberry-y filling, OMG. It’s so good that when I took them out of the oven and tasted one of them just to make sure they were done, I ended up devouring the entire tart in 15 seconds even though it was so hot it was burning the inside of my mouth. Like really burning.
The things we do for love! And I do love these pop-tarts, the only down side is that this only makes six so think carefully about who you share them with!”
Editor‘s Note: We think these Bourbon & Blackberry Pop-Tarts pair perfectly with this Bourbon and Bubbles Cocktail to make the ultimate breakfast or brunch treat!
FOR THE CRUST:
2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup cold butter cut into 1/2 inch pieces
1/2 cup ice water
1 egg + 1 teaspoon water for the egg wash
FOR THE FILLING:
About 1 cup bourbon blackberry jam
FOR THE GLAZE:
1 cup powdered sugar
2 tablespoons water + more if needed
2 tablespoons bourbon blackberry jam
1 teaspoon lemon juice
FOR THE CRUST:
Whisk together flour, sugar, and salt in a large bowl
Mix in butter and toss to combine
Use your fingers to smoosh the butter into the flour enough to create 1/4 inch pieces
Add the water and mix with your hands to combine and knead softly to create a dough.
Cut dough into 2 parts and wrap in plastic wrap and chill for 1-2 hours
TO ASSEMBLE THE POP-TARTS:
Place one of the wrapped doughs on a floured surface
Cover a rolling pin (or wine bottle) in flour
Roll out the dough into about a 10×14 sheet
Using a rectangle cookie cutter, or create a rectangle stencil, cut out 6 pieces
Take 1 piece and place it on a wax paper covered baking sheet
Place 1-2 tablespoons of jam in the center of the piece
Dip your finger in a bit of water and run it around the outline of the rectangle (this will help it meld to top layer)
Place one of the other rectangles on top and using a fork push down around the border to seal the pastry
Using the same fork, poke a few holes in the dough for the steam to release
Repeat with the remaining rectangles and roll out the next piece of dough and do the same.
Whisk together the egg and 1 teaspoon water and brush over pop-tarts.
Bake at 350 degrees for about 20 minutes or until light brown
FOR THE GLAZE:
Mix together the ingredients with a fork or a whisk, if the mixture is to thick add a little more water until you get a consistency you like
Using a spoon pour over cooled pop-tarts and eat up!!