Prep 15 mins
Cook 0 mins
I made these just now and are absolutely brilliant, mine didn't turn out looking like something you would usually get, but that is purely because I am messy and still learning (also I didn't realise the marshmallow fluff I used would rise so well, LOL!!!) but truly great, so many different fillings you can invent yourself or follow my lead
- 100 g flour, sifted
- 50 g butter
- 2 tablespoons water
- 2 tablespoons strawberry jam (or blueberry, blackberry, any jam you like really)
- 1 tablespoon white marshmallow cream, with
- 1 tablespoon pink marshmallow cream (give a marbled affect)
- 2 marshmallows, cut up with
- chocolate chips
- 2 tablespoons jelly, then spread top with
- peanut butter
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon milk
- 1⁄3 cup sugar
- candy sprinkles
- food coloring
- cinnamon, plus
- brown sugar, works well
- Toppings aredesired, not necessary.
- sift flour into bowl.
- with knife mix in butter to resemble bread crumbs.
- add water.
- roll into ball.
- wrap in clingfilm and let sit for 30-60 minutes.
- Pop Tarts:.
- gently roll out pastry.
- cut into 4 rectangles.
- spread your filling on two of the rectangles, leaving 1/2 inch from the edge.
- place other rectangles on top.
- crimp edges with a fork.
- pierce a few holes on top with a fork.
- brush with milk.
- bake at 350°F for 20 minutes.
- let cool.
- leave as they are or make a topping and spread over top leaving 1/2 inch from the edges.
- wrap in tin foil.
- keep in fridge (keeps a week or so) or freezer (keeps 3-4 months).
- to then eat, toast from fridge 2 minutes, from freezer 4 minutes.
- Stir the vanilla and milk into powdered sugar until you have a thin frosting.
- Dribble onto each tart or brush with pastry brush.
- add colouring for extra decoration if desired.
- (you can also toast then eat later when cooled).