Say WHAT?!... Yup, that's right, you read the title of this post right! I made homemade pop-tarts recently and they were delish; or as my boyfriend would say: "stupid good" and "epic".
Now these epic pop-tarts and the recipe would not come to be if not for finding the recipe in Food & Wine's Best of the Best Cookbook Recipes (awesome cookbook series that compiles the best of the best!) and for remembering that I absolutely love the cookbooks Flour and Flour, too written by Joanne Chang. I've made these pop-tarts, as well as delicious Rosemary Shortbread and Homemade Dog Biscuits from the books - and boy where they good (well I don't know about the dog biscuits...). Out of the two books, one focused more on baking and the other on a combination of savoury and sweet recipes. If you're not a baker but want to try, all the recipes are a collection of goods served at Flour Bakery locations in Boston, Cambridge and Allston - which means I definitely have to visit when I drop by the area, SOON.
Why am I so fond of Joanne Chang? She's an inspiration and proof that life can have forks in the road, leading you down paths you never thought of. Last year she won the James Beard Foundation Award for Outstanding Baker, which is far from her career path in college. How so? She entered Harvard University in astrophysics (!!!!!) and ended up graduating in applied mathematics and economics (super impressive). While at school she sold her chocolate chip cookies to classmates and later when working in her field she she continued to do so for colleagues, all while creating a business plan for Joanne's Kitchen. At a point, instead of entering business school, she took a chance and applied to be a chef disregarding her very limited experience. She followed her gut and passions, and with a lot of hard work it worked - true inspiration!
Now for these yummy pop-tarts... I don't what else to say but they are a definite must try and easy to fill with any type of jam you please (or have on hand!). Also, as she mentioned in the recipe, the pâte brissé (shortcrust pastry) is super versatile, being good for the yummy pop-tarts in this recipe, a double-crust/lattice-top 9-inch pie, little pie crust bites as you see in the photos, or cut and mold the pastry to the bottom of a muffin pan to make pie crust cups!!! What else: IT FREEZES!!! So imagine just having a stock and then thawing it out when you want some deliciousness in your life, or your kids have a playdate! It's honestly PERFECTION and:
"Make life sweeter, eat dessert first." - Joanne Chang
Homemade Pop-Tarts
Adapted from Flour by Joanne Chang Yield: 8 Ingredients: Pâte Brisée:
Pop-Tarts:
Pop-Tart Glaze:
Directions: Pâte Brisée:
Pop-Tarts:
Pop-Tart Glaze:
Assembly:
Notes: The pop-tarts can be stored in an airtight container for 2 days at room temperature. Add more festivity by adding sprinkles!
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