My neighbor called me up a couple of days ago and said she had been watching a cooking show and they were making pop-tarts. My first thought was "who would want to make pop-tarts? They aren't even that good." My next thought was "I bet I could make pop-tarts." And then I found myself making pop-tarts. I filled them with raspberry jam simply because that is what I had on my shelf, and because strawberry jam with cream cheese frosting on top, sounded really yummy. The tarts were actually easier than I expected, and when I tasted them I thought to myself, "I love pop-tarts!"
pop-tart crust
This is just our basic pie crust, rolled thin and cut into rectangles.
2 c. GF all purpose flour mix
1/2 tsp. xanthan gum
2 Tbs. sugar
1/2 tsp. salt
6 oz. Cream cheese
1 c. real butter (or I used I can't Believe It's Not Butter)
Cream all ingredients together.
Refrigerate for 30 minutes- 1 hour.
The dough will be sticky.
On a clean surface sprinkle some flour down. Roll the dough out just like a normal pie crust. Cut into rectangles and place on a greased cookie sheet.
Place a scoop of thick jam or jelly onto the middle of the pastry square. Place a second square on top of the jam and press down around the edges to seal the jam inside the shell. Using a fork press down around the outside of the tart, and then using the same fork poke holes in the top of the pastry.
Bake at 350 for 20 minutes. Cool and frost with cream cheese frosting.
Frosting
8 oz. cream cheese
1/2 c. margarine
1 lb. powdered sugar (about 3 cups, I think)
1 tsp. vanilla
Thoroughly blend cream cheese and margarine. Slowly beat in powdered sugar. Add vanilla and beat until combined. Store in the refrigerator.
Alternate fillings: chocolate chips, Nutella, cinnamon and sugar.
