Sunday, March 25, 2012
Pop Tarts, 3 ways – Rose Hip and Apple, S’mores, and Brown Sugar Spice
So this post is all thanks to my mom, who gave me some random things that, when put together, created a super fun treat! My mom lives on the opposite side of the country, so she likes sending us packages to stay in touch. Just recently, she sent me two jars of rose hip fruit spread. I’ve never even heard of rose hips before this. And I’m not really the kind of person who puts jelly on toast. I’m not really sure why. So I wasn’t sure what I was going to do with this.
Also about 8 years ago, my mom gave me this kitchen gadget, telling me she thought I would use it more than she would. It was a Cut-N-Seal gadget from Pampered Chef that can make tarts. At the time, I was an odd choice of recipient for this gadget, since I didn’t cook, and what I did cook consisted of packaged Lipton sides, Easy Mac, and ramen noodles (I was not a sophisticated eater in college). I always assumed I would never get around to using it. Over the years, I have moved far away from our once college-style cooking, and it has been bugging me that I have this gadget that has never been used.
Then there was an epiphany- I could put both of these things together! So I finally unearthed the kitchen gadget from its place in the baking kitchen utensil drawer and put it to use, cutting out pocket sized tarts filled with rose hip jelly. I also decided to try out some other fillings, like s’mores and brown sugar and spice. So 8 years later, I can finally say, “Thank you mom!”
Adapted from the King Arthur Flour website.
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
4 tablespoons whole milk
1 cup unsalted butter, cut into tiny pieces
1 egg for egg wash
Rose Hip and Apple filling:
8.8 ounce container rose hip fruit spread
1 tablespoon cornstarch
1 tablespoon water
1 lemon wedge
Brown Sugar and Spice filling:
½ cup dark brown sugar
1 tablespoon flour
1 heaping teaspoon cinnamon
pinch freshly grated nutmeg
pinch ground ginger
½ cup semisweet chocolate chips
2 graham crackers, chopped
½ cup marshmallow creme
Place flours, sugar, and salt into the bowl of a stand mixer and whisk together. In a small bowl, beat the egg and milk and set aside. Add the pieces of butter into the flour mixture with the paddle attachment of the mixer to make a mixture of coarse crumble. Add the egg mixture and beat with the paddle attachment until the dough comes together.
This is what I did for the 3 ½ -inch circle-shaped tart maker, and if you don’t have a special gadget, just use a traditional biscuit cutter or really anything circle-shape (like a mason jar lid) and use it to trace circle shapes from the dough. If you want the traditional rectangle shape for the pop tarts, the King Arthur site has directions for that. Divide the dough in half and roll each half into an 8-inch circle. You can either place them in the fridge or continue rolling them out. If you do choose to chill the dough, let the dough come to room temperature before working with it (takes about 25 minutes). Lightly flour a work surface, and roll each half of dough to a 1/8 inch thickness. Use the cut and seal gadget to cut out 18 circles from the dough (to make 9 tarts). Fill each tart with filling then seal shut, either using the gadget or pressing together the edges of dough by hand. Beat the egg, then brush on the egg wash and cut a few vents into each tart. Bake in a 350 degree oven for about 15 minutes, until the pastry has turned golden brown.
To make the rose hip and apple filling:
In a small bowl, whisk together cornstarch and water. Place fruit spread and cornstarch mixture in small saucepan and bring to a boil. Simmer for two minutes. Let cool. Peel and dice the apple, then squeeze the lemon juice from the lemon wedge over the apple pieces. Place 1-2 tablespoons of the thickened fruit spread in each tart, then a tablespoon of the apple pieces.
To make the brown sugar and spice filling:
Place all ingredients in a bowl and mix together with a fork. Put 1-2 tablespoons in each tart.
To make the s’mores filling:
Mix the chocolate chips and graham cracker pieces in a bowl. Place 1-2 tablespoons of the mixture in each tart and top with a tablespoon of the marshmallow crème.