Pop Tarts

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    Pop Tart

    3/4 C veg. shortening
    3/4 C sugar
    3 eggs
    3 3/4 C flour
    3 Tbsp baking powder
    1/2 C preserves
    1 egg yolk, beaten with 2 tbsp. light cream

    Cream shortening and sugar. beat in one egg at a time. Sift together flour and
    baking powder, stir into shortening mix to make a soft dough. Chill for 1 hour.

    Turn dough onto a floured surface and roll out 12 rectangles each 8 x 12″.
    Spread about a Tbsp of preserves over 1/2 of each rectangle staying well within
    the edges. Fold dough over the preserves and trim the edges or crimp to close.

    Place tarts on a greased cookie sheet and brush w/the egg yolk cream mix. Bake
    in a 350 degree F. oven for 20 minutes.


    1/2 C. Icing Sugar
    1/2 tsp vanilla extract
    2 Tbsp milk

    Stir the vanilla and milk into powdered sugar until you have a thin frosting.
    Dribble onto each tart or brush with pastry brush.

    Wrap in foil, and store in fridge. These will keep a week or so in fridge, or
    can freeze 3 to 4 months.

    To toast:

    2 minutes if refrigerated, 4 minutes if frozen.

    NOTES: You can use different flavors of extracts in the icings to compliment
    whatever type of filling you are using. I have used caramel with my apple butter
    I make and also chocolate with the raspberry dark chocolate jam I make.

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