Description
Elevate breakfast! These Sourdough Pop Tarts use cold butter and discard for an exceptionally flaky, tangy crust paired with sweet jam. Full recipe instructions and detailed nutrition facts provided.
Ingredients
- All-purpose flour: 2 cups
- Cold unsalted butter: 1 cup (2 sticks), cubed
- Sourdough discard (unfed): 1/2 cup
- Granulated sugar: 2 tablespoons (for the dough)
- Salt: 1 teaspoon
- Jam (e.g., strawberry or raspberry): 1/2 cup
- Powdered sugar: 1 cup (for the glaze)
- Milk or cream: 2 tablespoons (for the glaze)
Instructions
- Step 1: Combine the flour, granulated sugar, and salt in a large bowl or food processor. Cut in the cold butter until the mixture resembles coarse crumbs. Add the sourdough discard and mix until the dough just comes together. Form the dough into a flat disc, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour.
- Step 2: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll the chilled dough out to about 1/8-inch thickness. Using a sharp knife or pizza cutter, cut the dough into uniform 3×4 inch rectangles (you will need pairs for each tart).
- Step 3: Place 1 tablespoon of jam filling in the center of half the rectangles, ensuring a 1/2 inch border is clear. Place a corresponding dough rectangle on top, pressing the edges together. Use the tines of a fork to firmly crimp and seal all four sides of each tart, and then use a toothpick or fork to poke 3-4 holes (dock) in the top surface to allow steam to escape.
- Step 4: Transfer the assembled pop tarts to the prepared baking sheet. Bake for 18 to 22 minutes, or until the crust is pale golden brown and feels firm. Allow the tarts to cool completely on a wire rack before glazing.
- Step 5: While the tarts cool, prepare the glaze by whisking together the powdered sugar and milk/cream until smooth and pourable. Drizzle or spread the glaze evenly over the cooled pop tarts. Allow the glaze to set for 15-20 minutes before serving.
Notes
- Store these treats in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness, noting the glaze might soften slightly when cold.
- If you need to reheat, use a toaster oven or bake at 300°F for 5-8 minutes; avoid microwaving, which will compromise the buttery flakiness of the sourdough crust.
- Ensure you firmly crimp and dock (poke holes) each tart before baking; this is crucial for sealing the jam and allowing steam to escape, preventing catastrophic bursts.
- Elevate the experience by serving these warm alongside a mug of coffee or tea, or pair them with vanilla bean ice cream for a superior dessert presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Homemade Sourdough Pop Tart (approx. 115g)
- Calories: 510
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 15g
- Trans Fat: 0g
- Protein: 38g