HOMEMADE POP TARTS WITH BERRY ICING

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This past weekend I made Homemade Pop Tarts which is not something new, but what I did do differently this time is a trick with the icing. Instead of using those pesky artificial colors for the icing I decided to use Naked Juice to give it the pink color plus the berry taste. I just added less than 1/4 cup of the Naked Juice to the icing and mixed together. You could add more depending on how deep you want the color. Not only did it give me the perfect pink color but the taste was absolutely amazing. You could really do this with any color of juice and if I had fresh juice on hand, I would have used that instead, but the Naked Juice worked out perfectly for what I wanted.

HOMEMADE POP TARTS 

INGREDIENTS:
  • 2 ¼ cup whole-wheat flour, plus extra for rolling out the dough
  • ½ tsp salt
  • 1 cup cold, unsalted butter (2 sticks)
  • ½ cup water plus ice
  • 1 egg beaten with a splash of water
  • 7 – 8 tablespoons jam or jelly (I prefer either homemade jam or an all-fruit spread that’s sweetened with fruit juice concentrate as opposed to sugar or high-fructose corn syrup) In this case I used Polaner’s grape jelly.
INSTRUCTIONS:
  1. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  2. Put the flour and salt in a food processor with the dough blade and pulse it together briefly.
  3. Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
  4. Take the cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.
  5. Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.
  6. Remove the dough from the food processor and put it on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to one big rectangle or square that’s no more than a quarter inch thick. Trim any uneven ends and use those to patch other edges as necessary.
  • Note- I don’t have a food processor so I used my Kitchenaid and they came out perfect.

ICING:

  • 1½ cups powdered sugar
  • 7 – 8 tablespoons heavy cream
  • Naked Juice of your choice or any fresh juice flavor

If you wanted to add sprinkles without artificial coloring you could also do these here which I will use for London’s birthday cake.

Adapted From 100 Days of Real Food