S’more Pop-Tart S’mores Makes one (easily duplicated) 1 S’mores Pop-Tart, lightly toasted (not all the way toasted; it will finish toasting with the rest of the ingredients) and sliced in half 1 or 2 jumbo marshmallows 6 squares from a Hershey’s Chocolate bar 1 square, about 4 by 4 inches, of aluminum foil  Procedure  Place one side of the pop-tart, frosted side down, on the foil.  Lay the chocolate squares on top, and then the marshmallows (or single marshmallow, torn in half) on top of the chocolate. Add the second half of the Pop-Tart on top, frosted side up. Place in the toaster oven over medium heat for 1-3 minutes, until the edges of the pop-tart and marshmallows are are browned and the chocolate is looking melty on the sides. Remove carefully. This can also be done in the microwave (don’t use the foil!); place the ingredients on a microwave-safe plate and microwave on high for 15 seconds.
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Apple Pie Pop Tarts with Cinnamon Glaze(makes 8, adapted from spicy icecream’s recipe)3-4 apples, peeled and finely chopped (about 3 cups worth)Juice from half a lemon1 vanilla bean pod1 tbsp (14g) butter1 tbsp brown sugar1 tbsp glucose syrup (optional, can be replaced with another tbsp of brown sugar)1 tbsp flourFor the pastry:2 cups plain flour2 tbsp sugar1 tsp salt225g unsalted butter, cold, cut into cubes1 large egg2 tbsp milk1 large egg, for brushing the doughFor the glaze:1 cup icing sugar, sifted1 1/2 tbsp milk1/2 tsp ground cinnamonOptional: granulated or raw sugar crystalsPrepare the filling first. Place butter in a medium saucepan on medium-low heat until it goes golden brown, then add chopped apple, lemon juice, brown sugar, glucose and vanilla bean (split and seeds scraped) and return to the heat. Stir regularly until apples are slightly more tender and liquid has reduced slightly, about 5-10 minutes. Remove from the heat and cool completely. Add flour and stir to combine, then chill while preparing the pastry.In the bowl of a food processor, combine flour, sugar and salt. Add the cold butter and pulse until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and pulse until moisture is introduced to all of the flour mixture. Lightly dust a clean surface with flour and knead the dough until it starts to hold together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. Remove one piece of dough from the refrigerator. On a well floured surface, roll the dough out to 3mm thick. Trim the dough into rectangles 14 x 8cm (this is why my stainless steel ruler is one of my most used kitchen utensils). Place the dough rectangles onto 2 baking trays lined with baking paper and refrigerate while you prepare the second piece of dough in the same way. Brush one set of 8 squares with a beaten egg. This will act as the glue for the top layer of dough. Spoon 1 1/2-2 tbsp of apple filling into the center of each brushed dough square. Top with a second piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.Preheat the oven to 180°C (350°F). Let the tarts rest in the fridge while the oven preheats. Bake for 25-30 minutes or until golden brown on top. While the tarts bake, whisk together the icing sugar, cinnamon and milk for the glaze and set aside. Let baked tarts rest on a cooling rack to cool completely before glazing. If glaze is too runny, gradually sift more icing sugar into the mixture until it reaches the correct viscosity. Sprinkle a small amount of sugar crystals over each tart. When glaze has set, serve immediately or store in an airtight container. Best served within 2 days, warmed up for 20-30 seconds in the microwave.
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Homemade Lemon and Blueberry Pop Tarts: Recipe and photos by For the Love of Cooking.net 1 premade pie crust Lemon Curd Fresh blueberries, cut in half 1 egg, mixed well Raw sugar Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat. Place the pie crust on a lightly floured surface. Cut into four squares and roll the remaining dough out into another square if desired. Spoon a bit of lemon curd on one side of the square, making sure not to go to the edges. Place some of the blueberry halves on top of the lemon curd. Fold the dough in half and gently seal the edges with your fingers. Take a fork and crimp the edges of the pop tart closed. Using a knife, carefully trim off the uneven edges. Slice two little vents into the top of each pop tart. Brush the tops of each pop tart with the egg wash. Sprinkle each pop tart with the raw sugar. Place into the oven and bake for 15 minutes or until golden brown. Remove from the oven and cool on a baking rack. Serve warm. Enjoy.
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