Bon Appetit's Strawberry Pop Tarts

I was flipping through Bon Appetit yesterday and nearly fell over when I came across this recipe: homemade strawberry pop tarts. I started yelling to no one in particular (one of my quirkier traits), "Oh my God. Oh My God. OhMyGod! Homemade pop tarts!" Whoever sat in BA's recipe development meeting and thought of publishing a homemade pop tart recipe had a stroke of pure genius. I haven't the time or caloric wherewithal to make them yet, but the magazine provides a fantastic step-by-step guide that results in what I can only assume is homemade pop tart deliciousness. I'll update soon with my own pics and DIY experience, but in the meantime I couldn't wait to share the recipe!

Bon Appetit's Homemade Strawberry Pop Tarts

All photos courtesy of BonAppetit.com

Bon Appetit's Strawberry Pop Tarts

• 2 cups + 2 tablespoons all purpose flour + additional for shaping and rolling
• 1 teaspoon coarse salt
• 1 teaspoon sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons ice water
• 12 tablespoons strawberry preserves (preferably organic homemade)
• Powdered sugar (optional)
• Fresh strawberries (optional)

Make the dough: Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.

Line 2 large rimmed baking sheets with parchment. Working with one disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.

Roll out chilled dough to 13x11 inches.

Cut dough into eight 5/3 rectangles.

Assemble the pop tarts: Arrange four rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle.

Place dough on baking sheet & top with 1 1/2 tablespoon preserves.

Top with other rectangle of dough.

Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.

Gently press top & bottom layers together.

Crimp layers with edges of a fork to seal.

Bake the pop tarts: Position one rack in top third and one rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

Ta da! You've got homemade pop tarts!