We sell lots of jam - Sarabeth’s Preserves, American Spoon, Scandinavian Delights, Les Moulins Jam, and Bathtub Gin - just to name a few! Our customers are always asking us how to use jams and jellies - beyond toast. I suggest using it for pound cake filling, fill and roll some puff pastry, or put it over some cream cheese for a dip on a cracker. Since its “back to school” time for lots of folks young and old, I decided to share a simple homemade Poptart recipe. You can use your favorite pie crust recipe or use a pre-made crust from the store, depending on how much time you have.
I used Lucian Georgelin Seedless Raspberry Jam from France. Silky and smooth, made in very small batches, this jam uses more fruit and less sugar and has a buttery finish.
Homemade Raspberry Poptarts
- Favorite jam of your choice (I used Lucian Georgelin seedless Raspberry Jam)
- Pie Crust (home made or store bought)
- Flour for rolling pin and work surface
- Confectioners sugar (optional)
- Preheat your oven to 350.
- Using a floured surface and rolling pin, roll out pie dough to about ⅛ thickness.
- Trim edges to make a large rectangle.
- Cut into smaller rectangles. (whatever size you want your pop tarts to be, mine were about 3"x6")
- Spread jam onto half of the rectangles. Cover each with the remaining dough rectangles.
- Use a fork to press the edges of the dough closed.
- Place on an ungreased cookie sheet and bake for approximately 12 minutes.
- Allow pop tarts to cool for 5-10 minutes before serving.
- As a topping, I mixed some confectioners sugar into some jam to create an icing and spread on top of each pop tart.
