I love me some peaches.
Not fake peaches: peach schnapps, peach iced tea, peach yogurt? Nope.
But peach pie? Peach cobbler? Straight-from-the-tree-hot-from-the-sun peaches? Yes, please.
I’ve seen a fair share of homemade pop-tart pins and recipes circling Pinterest and the blogosphere. Sure, it sounds great to make your own strawberry pop-tarts. But you can buy strawberry Pop-Tarts in the store.
I can think of two wonderful reasons to make your own pop-tarts…
First off, you can make them any flavor under the sun; ones that would never show up in actual Pop-Tarts. Which is sort of a misnomer; Pop-Tarts are getting pretty ballsy in coming up with whackadoodle flavors all by themselves. The peanut butter ones are actually pretty good in a non-Pop-Tartish way. And Red Velvet Cake and Pumpkin Pie successfully bridge the heartbreaking gap we all NEED to fill between dessert and breakfast.
Sidebar; but what is the effing deal with Pumpkin Spice-ing everything under the sun? Otherwise sane individuals completely loose their shit over the return of the Pumpkin Spice Latte at Starbucks. Pumpkin Spice scones, and muffins, and ice cream, and coffee creamer… I heard someone had the audacity to make a PUMPKIN SPICE PIE, though it could have just been a crazy internet rumor. And I’m pretty sure Arby’s just came out with a Pumpkin Pie Roast Beef Sandwich.
The second reason to make your own pop tarts is this: Pop-Tarts are packed with sugar, fat and carbs. Homemade pop tarts are packed with sugar, fat and carbs. But they taste WAY better.
It is a simple process; roll out some pie dough, fill it with some kind of pie filling, fruit or preserves. Seal them up. Bake them. Pour over some glaze. Ruin your heathy eating for the rest of the day.
For my peach filling, I peeled and chopped some peaches, added lemon juice, brown sugar, white sugar, flour, cinnamon and a dash of nutmeg and pureed it all in a blender. I let it simmer away on the stove while I made the dough.
I suppose you could use store-bought dough to save time, but I prefer to make mine from scratch. Once it was rolled out, I dolloped my filling on the dough and sealed them up. They have to be crimped… And I mean crimped like I was getting ready for my first New Kids on the Block concert in 1991. Crimped super hard… Otherwise the filling oozes out when they are baked.
After they come out of the oven, I gave each one a dainty little bath in glaze – nothing more than powdered sugar and milk; and then went to town with the sprinkles. Kids love sprinkles. (So do Mom and Dad.)
Oh, and word to the wise – they are hotter than Ryan Gosling coming out of the oven. To keep yourself from climbing the curtains while they cool, watch the kissing-in-the-rain scene from The Notebook before you plow through your toasty little pastries.
Homemade Peach Pop Tarts
- 2 cups peaches, peeled and chopped
- 3 Tbsp brown sugar
- 1 Tbsp granulated sugar
- 1 Tbsp flour
- 2 Tbsp lemon juice
- 1/2 tsp cinnamon
- dash of nutmeg
- 1 pkg store-bought pie crust -OR-
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/3 cup shortning
- 4-5 Tbsp cold water
- 1/2 cup of powdered sugar
- 1/4 milk
Combine ingredients for filling in food processer or blender and puree. Cook on low heat for approximatly 15 minutes.
For dough, mix flour and salt in a bowl. Add shortning and cut in with pastry blender or forks. Add cold water one tablespoon at a time, mixing inbetween tablespoons. Form dough into a ball and divide.
Roll each portion to about 1/8″ thick. Trim to a large rectangle and add approximatly 3 tablespoons of filling for each tart. Fold over dough, cut individual tarts apart and crimp all sides with a fork. Pieerce the top layer a few times with a fork and bake for 7-10 minutes at 425 degrees ferinheight.
Mix powdered sugar and milk for glaze. Drizzle over hot tarts and allow to cool before enjoying.
Oh, and I totally took that photo with my Pumpkin Spice iPhone. Good, eh?