A homemade version of this popular American breakfast treat, the pop tart. Follow our sweet pastry recipe or used a pack of ready-made sweet shortcrust, if you’re short on time.
- Pulse the flour, butter, sugar and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Tip into a bowl. Beat together 1 of the eggs and the milk, add this gradually (you wont need it all, just over 1 tbsp) and mix until you have a dough that comes together. Knead for a few seconds then divide into two, shape into rough rectangles, wrap in cling film. Chill for 30 minutes in the fridge while you make the filling.
- Mix the conflour with 1 tbsp of cold water until dissolved. Stir into the jam. Set aside. Remove the dough and roll both out on a lightly floured surface until you have two rectangles, roughly A4 size. Cut each sheet into 9 even sized rectangles. Beat the remaining egg.
- Taking two rectangles in turn, brush one entirely with egg. Spoon about 1 tbsp of mixture onto the other and sandwich together. Transfer to a baking tray lined with parchment and use a fork to press the edges together to seal. Glaze with egg then prick with a skewer all over for the steam to escape. Repeat then chill for 30 mins, no need to cover as the tops will be sticky. Remove, then glaze again and cook for 18-22 minutes, until golden. Allow to cool on a wire rack.
- Make the glaze by mixing the icing sugar, almond extract (if using) and then add enough cold water, one drop at a time, until you have a icing that’s runny enough to paint onto the tarts. Brush with icing glaze and then scatter with hundreds and thousands, if you like. Will keep in an airtight container for up to 3 days.
TWISTS: Try one of these delicious fillings instead.
1. Swap the cherry jam for strawberry.
2. Use 9 tbsp chocolate and hazelnut spread instead, no need to add the cornflour.
3. Make a cinnamon filling by mixing together 100g soft brown sugar, 2 tsp of cinnamon and 1 tbsp of plain flour.
Freezing and defrosting guidelines
To freeze: For the pastry only, once made, wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
To defrost: Loosen the tin foil and clingfilm but leave to defrost at room temperature for several hours before adding the filling and icing.
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