homemade cherry pop-tarts.

This is not something I’m proud of.

Or maybe it is. Yes, it is something I’m proud of. I got confused for a second, because sometimes when I explain to people the lengths I go to to make something from scratch, they think I’m nuts.

And I am. So, I suppose I’m proud of being nuts. Or something like that.

I’d like to tell you these weren’t a total pain in the ass to make, but they were. The dough had a hard time staying cool enough to work with, and then there was the tiny problem that occurred when I ran out of parchment paper mid-dough-roll – which let me tell you, is actually a big eff-ing problem, because this means that your dough is now going to get super-warm in the time it takes Dan to run to the store to pick more up – but hey, at least I have someone as incredible as he is, that will stop what he’s doing and do anything for me, even though I more likely than not just got back from the store and never had a thought to check to see if I needed more of something as important as parchment paper…

I digress.

This isn’t the first thing something’s gone wrong in the kitchen. It won’t be the last. And, more often than not, it ends up working out. It’s actually almost frightening how well it always ends up working out. That’s right, no lack of parchment paper or hot, difficult dough could stop these pop-tarts from being amazing. Seriously. I made the jam, from scratch, like a whacko, and it was easy. I used this recipe from David Lebovitz, and guess what? It’s my favorite type of recipe, a no-recipe recipe. I cooked it down much further than necessary so that I’d get that chewiness that you’d expect to find in a pop-tart. And it was perfect.

And then I made this simple cherry-vanilla glaze, because a pop-tart can’t be without some sort of sickeningly sweet topping, can it? A bit of the jam plus vanilla to flavor makes it easy as can be.

Homemade Pop-Tarts

Adapted from King Arthur Flour, à la Smitten Kitchen

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into pats
• 1 large egg
• 2 tablespoons milk
• 1 egg
• 3/4 cup filling of your choice

{Before you get started, you might want to check out King Arthur’s helpful step-by-step instructional blog post here. You know, just to see what you’re getting yourself into. You should also check out the comments on their recipe from readers who had issues with the dough for helpful hints like if you’re dough gets too warm, you can stick a baking sheet in the freezer for 10 minutes and then place it on top of the dough to cool it down. For me, it was all about rolling on parchment paper}

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half. Shape each half into a rough 3″ x 5″ rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Laying a 9″ x 13″ pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9″ x 12″ rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3″ x 4″ rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Amazing tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan. Finish with glaze, if you wish.

Cherry Vanilla Glaze

• 1 tablespoon butter
• 1 1/2 cups confectioners’ sugar
• 1 – 2 tablespoons milk
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 teaspoon cherry jam