There is only one thing better than Pop Tarts and that is a homemade Pop Tart. I made blueberry and

INGREDIENTS

Pastry
2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cut into pats
1 large egg
2 tablespoons milk
1 additional large egg (to brush on pastry)

Cinnamon Filling
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
4 teaspoons flour
1 large egg, to brush on pastry before filling

Blueberry Jam Filling
8 ounces jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

DIRECTIONS

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool.

For the pastry, whisk together the flour, sugar, and salt. Work in the butter with a pastry blender until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it.  Whisk the first egg and milk together and stir them into the dough, mixing just until everything it stays together.  If needed, knead briefly on a floured counter.

Divide the dough in half, shape each half into a smooth rectangle.

To assemble the tarts, 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″.  Repeat with the second piece of dough. Cut each piece of dough into thirds to form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lined or lightly greased baking sheet. Prick the top of each tart a few times with a fork so steam can escape. Refrigerate the tarts for 30 minutes, while you preheat your oven to 350°F. Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack and glaze or frost as you like.

I worked with this recipe.