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When I first made the bacon jam, my natural response was to make these English muffins to go along with it. While they disappeared quickly, I realized I wanted to do something more with the jam, something a little bit different.
After seeing Tieghan’s mouthwatering post a little while ago, I must have had pop tarts on the brain because making them was the first thing that popped to mind when another breakfast item was needed in our household.
Homemade pop tarts are easy to make (in fact, I’ve made them before) and sometimes, when I’ve saved a bunch of pie dough scraps in the freezer, I don’t even need to make a new batch of dough.
For these, however, I did make fresh pastry, spread that bacon jam in between and topped the tarts off with either a maple or chocolate glaze and a healthy dose of sea salt to preserve the sweet/salty balance.
Again, I can’t personally attest to their deliciousness, and I don’t think my husband knew the jam was inside before he took his first bite, but the look on his face said it all.
Feel free to substitute other jams, or spreads like nutella for your filling. Me, I went bacon jam all the way.
Have a great weekend!
One Year Ago: All Natural Red Velvet Cupcakes
- FOR THE DOUGH & FILLING:
- 2 cups all-purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 large egg
- 2 Tbsp milk
- bacon jam for filling
- sea salt for topping
- FOR THE GLAZES:
- ¾ cup powdered sugar
- 2 Tbsp maple syrup
- 1 Tbsp milk
- ¾ cup powdered sugar
- 2 Tbsp unsweetened cocoa powder
- pinch of salt
- 1-2 Tbsp milk
- ½ tsp vanilla extract
- Whisk together the flour, sugar, and salt in a large bowl. Cut in the butter with your fingers until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk the egg and milk together in a small bowl and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured surface (or in the bowl) if necessary.
- Divide the dough in half, shape each half into a disc, wrap in plastic wrap and refrigerate for 30 mins or up to 2 days.
- After the dough has sat, remove it from the fridge and let sit for 10-15 mins. Roll each disc out into a 9x12” rectangle (or so) and cut the dough into 3x4” tarts. Place half the rectangles onto a baking sheet lined with parchment paper or a silicone mat. Place a heaping tablespoon of bacon jam (or whatever filling) into the center of each rectangle, keeping a ½” perimeter around the edges. Place a second rectangle of dough over the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
- Prick the top of each tart multiple times with a fork. Refrigerate the tarts uncovered for 30 minutes, while you preheat your oven to 350°F. Bake for 20 to 25 minutes, until they’re a light golden brown. Cool on the pan for 5-10 mins before transferring to a wire rack to cool.
- While the tarts are in the oven, make the glaze(s) in a small bowl, combine all the ingredients for the maple glaze and mix to combine. In another small bowl, combine all the ingredients for the chocolate glaze and mix until smooth. Once the tarts have cooled, drizzle the tarts with the glaze(s) and sprinkle with sea salt.
- Store pop tarts in an air tight container in the fridge for up to a week, and reheat gently before serving.