I had a little wad of flaky pie crust dough sitting in my freezer, left over from when I made Mushroom Cashew Pies in September. Perfect! It was not enough to make a whole pie, but it made two pop tarts.
How much can I say? It's pie crust filled with jam. Of course it tastes awesome. I'd make smaller ones next time; they'd be less fragile and more numerous.
Homemade Whole Wheat Cherry Pop Tarts
(inspired by Smitten Kitchen)
3/8 c cherry jam
1/2 TB cornstarch mixed with 1/2 TB water
pie crust dough, about as big as your fist
Instructions1. To make jam filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool.
2. Roll out pastry dough on a lightly floured surface. Trim into rectangles, and on half of the rectangles, place filling in the middle. Cover with matching sized pieces of dough; score the edges with a fork to seal, and poke holes in the top.
3. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
4. Bake 20-25 minutes, or until light golden brown. Makes 2-3 pastries, or more if you make them smaller.