Show me a kid who doesn’t eat pop tarts, and I’ll say that kid doesn’t spend nearly enough time at Grandma’s house. For me, one of the treats of being with Gram—besides that I simply loved her company and always had fun learning and making things—was getting “spoiled” a bit with certain foods that were not necessarily available at home. It isn’t that I loaded up on junk food at her house; that definitely was not the case. But I was allowed to grab handfuls of Cap’n Crunch cereal, right out of the box, to munch on while I watched Saturday morning cartoons from the big wing chair. Gram could be persuaded to purchase an occasional box of strawberry Pop-Tarts (assuming she had a coupon), and I did so love spreading my toast with banana- or cinnamon-flavored peanut butter. Please tell me you do remember Koogle, don’t you?
I would give anything to relive some of those sweet childhood memories and to appreciate the simple joys more than I did in the moment, especially the sputtering sound of Gram’s pressure cooker or the metronome-like sound of the pendulum on the cuckoo clock that hung on the back wall of the den. Just remembering the zipping sound it made when Grandpa pulled down the clock chains to reset it every evening makes me feel calmer inside. And, just like that, my eyes are misty—talk amongst yourselves, I need a moment.
These days, all the clocks in my house are digital display, with blue lights, and most of them keep me awake at night. Sugary cereals and funky-flavored peanut butters don’t stand a chance in my kitchen, and neither do most of the convenience snacks that have all kinds of who-knows-what ingredients. But I have been thinking about how simple it would be to make a homemade version of at least one favorite childhood treat, and to incorporate a flavor that Kellogg’s never would have thought of.
That’s how these raspberry-rhubarb “pop tarts” came to be, and they were ridiculously simple to make with store-bought pie crust dough and a fruity mashup that I made with my most recent score of rhubarb. Gram always had rhubarb in the spring and summer, and I learned to love it when I was knee-high to a grasshopper. Why not make it a filling for pop tarts? I cooked it with raspberries, which have pectin for thickening power (rhubarb doesn’t), but there’s no reason you couldn’t use any flavor of ready-made preserves, homemade or otherwise, as a filling for this treat. And you could skip the sugary frosting if you’d like, too. I only made it because I wanted the pictures to be pretty.
Word to the wise, I would not recommend actually putting these in the toaster. The pie crust pastry is more delicate than a commercial pop tart, and I’m pretty sure you’d have a mess on your hands (not to mention inside the toaster). Also, because these tarts are not filled with preservatives, you will want to eat them up once they are made, but I doubt that will be a problem.
This was a fun, whimsical project, and the tarts were delicious. The icing, however, made them very sweet, so I won’t likely make this exact version again anytime soon. But I’ll tell you this much—if I had grandchildren, we’d be making these easy homemade pop tarts every visit, in as many flavors as the little ones could think up!
What flavor would you make?
Enough to make 8 tarts
Pastry dough for double crust pie (I used store-bought)
About 1/2 cup raspberry-rhubarb filling:
1 heaping cup rhubarb chunks
1/2 cup fresh raspberries
1/4 cup cane sugar
Juice of 1/2 lemon
1 Tbsp. corn starch, dissolved in 1 Tbsp. cold water
Glaze Icing (optional)
1 Tbsp. heavy cream
2 Tbsp. light corn syrup
About 2 cups powdered sugar
Food coloring, optional
Sparkling sugar, optional
Make the fruit filling first, and give it plenty of time to chill in the fridge before making the pastries. Combine rhubarb chunks, raspberries, sugar and lemon juice in a small saucepan. Cook over medium-low heat until the fruit breaks up and mixture is thick, syrupy and bubbling. If the mixture seems thin, whisk in a small amount of cornstarch slurry and cook until it is no longer cloudy in appearance. Transfer to a covered bowl and refrigerate.
To assemble the pastries, spread the pie crust dough out onto a lightly floured countertop or board. If you are using a store-bought rolled crust, use a rolling pin to even out the wrinkles, but do not aim to make it thinner than 1/8 inch. Pinch together any breaks in the dough as best you can. Cut the dough into approximately 3-by-5-inch rectangles. You should be able to get 8 rectangles from each pastry round. Discard the scraps, or do what my Gram always did with extra pie dough: brush the scraps with egg wash and sprinkle with cinnamon sugar, then bake them and have the kids try to guess what animal they look like. 🙂
Carefully spread about 1½ tablespoons of the chilled fruit filling onto one set of rectangles, keeping the edges clean at least 1/2 inch on all sides. Top each pastry with a second rectangle. Use a fork to crimp the edges all the way around and to pierce shallow holes in the top surface. It occurred to me while I was doing this step that I could have used egg wash to seal the pastry, but they turned out fine without it. Transfer the pastries to a parchment-lined baking sheet and place the sheet in the freezer while you preheat the oven.
Preheat oven to 400° F, with rack set in center position. If you do not plan to put icing on the tarts, give them a quick brush with egg wash or milk before baking. Transfer the baking sheet to the oven for about 15 minutes, but watch them closely, as the edges of the tarts may want to burn. Carefully transfer the tarts to a rack and cool them completely before icing.
For the icing, whisk together heavy cream and corn syrup until smooth. Gradually add up to 2 cups of powdered sugar, whisking in each addition until smooth. Stir in a couple pf drops of food coloring, if desired, in one of the early sugar additions. The icing should be thick enough to form ribbons when dripped from a spoon, but thin enough to smooth out after a few moments.
Drizzle it thinly over cooled tarts and sprinkle with sparkling sugar or candy sprinkles, if desired. I mean, why not?