*When I cut one of my rectangles, I didn’t quite have enough room to get a full corner.
*Here is the link to Easy All Butter Pie Crust. I love opening up any recipe to as many options as possible so that you can make it just the way you like it. I know some of you double the icings on my recipes because you want more. Yep, even though I felt cheated when I opened a barely glazed tart, there just may have been something to it. That way, it will complement instead of compete with the filling. I think I want it to be a little transparent. Then, I’m going to make it a little thinner and just give the tart a nice super thin glaze. So, next time, I’m probably going to cut the icing back…maybe in half. And when we were discussing the merits of doing that, my daughter thought maybe it was too thick.īut, after tasting a bite without any icing, I thought the filling was fine, but maybe there was too much icing. Remember? I made the filling nice and thick. The tart doesn’t need a lot of icing/glaze. Into the oven it goes to bake to a light golden brown.īut here’s the thing…and this “thing” is for all of you “don’t make it too sweet” people. Once it’s chilled, you want to make sure air doesn’t build up under the top crust, so take a toothpick and poke it all over the top crust, making sure you penetrate the top crust through to the filling. So, it must go back to the freezer or refrigerator to thoroughly chill.Īll of that lovely butter in the dough must be firm to do it’s flaky work. Mandatory Rule: You may NOT bake this tart while the dough is soft and warm.
The dough was a little soft at this point so the edges sealed together rather easily. So, I just gently, but firmly, pressed the edges together with the edge of my hand. Me? I wanted it to look more like a classic pop tart.
You’ll have a nice little rustic design on your edge.ĭo you want to roll up the edges or crimp them in some fashion with your fingers? Do it! You can seal the edges any way you want to at this point.ĭo you want to grab a fork and press all the edges with it? Go ahead. And now, we don’t need it for sealing the edges either. Just break up the crackers into smaller pieces and put them in the processor with all of the rest of the filling ingredients. In any case, my mini food processor made light work of this step.
#Brown sugar pop tart filling recipe free#
If you’re not into a thick filling, feel free to cut the filling recipe in half. This recipe makes enough for a nice thick layer. My goal was to have a generous amount of filling. Let’s talk about how much filling I made. I might also experiment with increasing that a bit as well. I didn’t add a lot because there’s plenty in the pie crust dough. I also added a bit of butter because I was channeling cinnamon roll filling. I will likely experiment with increasing that amount to see if I like the change. But, I was nervous about how much to add, so I only added a couple of teaspoons. I thought the corn syrup would add some interesting texture. There’s also organic corn syrup, if you’re looking for that option as well.) (Remember that simple corn syrup is not high fructose corn syrup. Just don’t expect it to have the exact taste and texture of the original.Įxpect it to be buttery pie crust filled with delicious cinnamony brown sugar filling, and trust me, there’s not a thing wrong with that :) I mean, it is, sort of…Let’s just say I was inspired by the original. Because, really…how much pop tart do we need? (Ok, maybe that was the wrong question )Īlright, let’s move on with a disclaimer…First, this is not a copy cat version of a pop tart. Instead, I decided to rein it in and go for a smaller, yet still jumbo, size. I love a good slab pie like this Apricot Cherry Slab Pie and this Lemon Lime Cream Slab Pie. Those are perfect for a crowd sized dessert. It was actually going to be a whole slab pie’s worth of cinnamony goodness. That was the idea, anyway…create a giant pop tart in my favorite flavor. Oh, and the irony isn’t lost on me that I’m rambling on about processed foods in the same post where I’m offering up, what is basically, a giant pop tart. We just do our best to make good choices as often as possible. Oh and my penchant for not too sweet frosting….īut no one’s 100% all the time. I know none of this is shocking considering my make from scratch, buy organic, CSA member, small local farms loving kind of self.
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