Crust first or last? Strawberry or brown sugar cinnamon?  These were crucial questions if you were ever a Pop-Tart-loving child (real talk: who wasn’t ever a Pop-Tart-loving child?).  The truth, though, is that Pop-Tarts have a lot of flavor to live up to for being over 200 calories a pop(-tart).  Sometimes those promises of a perfect crust-to-filling ratio and generous sprinkles are broken when you open a Pop-Tart that’s been smashed in your backpack or one that has grown stale from being the poor leftover in an opened wrapper.  These homemade tarts borrow flavors from its packaged friend but promise to always have a golden flaky crust, plenty of warm sugary filling, and a simple tasty glaze.  And don’t worry: this recipe follows Playground Rule #2: Never make a promise you can’t keep (right after Rule #1: Always share your Pop-Tarts with a friend).

Advanced Course

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Servings: 3

1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold butter, cut into thin slices
1 large egg, beaten
1 tablespoon milk

2 tablespoons brown sugar
2 teaspoons flour
1 teaspoon ground cinnamon

2 tablespoon powdered sugar
1 teaspoon milk
1/4 teaspoon cinnamon

1. Make the filling by mixing together the brown sugar, flour, and cinnamon in a small bowl.  Set aside.
2. Beat the egg in a small bowl.  Pour about 1/2 of the beaten egg into another small bowl.  You will need this later on.
3. In a large bowl, whisk the flour, sugar, and salt together.
4. Add the butter, working the butter slices into the dough with your fingers (you could also use a food processor).  Keep mixing until the butter clumps in pea-sized lumps and the dough sticks together when you squeeze it.
5. Add the milk to one of the egg bowls and whisk together.
6. Add the egg-milk mixture to the dough, mixing with your hands just until everything sticks together.
7. Divide the dough in half and shape each half into (roughly) a rectangle.
8. Take one rectangle and roll it out on a lightly floured surface or large piece of parchment paper until it becomes about 1/8″ thick (or 3″ x 12″).  Repeat with the other rectangle of dough.
9. Cut each rectangle into 3 pieces (3″ x 4″ each).  You can save the remaining dough for another batch or toss it.
9. Take the other egg bowl and use two fingers to brush 3 pieces of dough with the egg.  Coat the surface entirely; this will help to keep the filling in place and to glue the top piece of dough to the bottom piece.
10. Place a small spoonful of filling into the center of the three pieces of egg-coated dough.  Keep about 1/2 inch bare all the way around. 11. Add the top piece of dough to each bottom piece.  Seal the tart well by using your fingertips to press firmly around the edges.  Then, use a fork to press down the edges.  Use the same fork to poke holes in the top of each tart to allow steam to escape during baking.
13. Line a small baking sheet with parchment paper and gently place your tarts onto the pan.  Place this pan into the fridge to chill as you preheat your oven to 325°F.
14. Bake the tarts for about 20 minutes (checking after 10 minutes) until the edges are golden brown.
15. Cool on the baking pan.  As they’re cooling, mix together the powdered sugar, milk, and cinnamon with a spoon.  Once the tarts have cooled, drizzle with the glaze.
16. Serve, enjoy, and don’t expect to have any leftovers for tomorrow’s breakfast.